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Buckwheat Broccolini Bowl Recipe


Buckwheat Broccolini Bowl Hr

Buckwheat Broccolini Bowl Hr

Because it contains all essential amino acids, buckwheat broccolini bowl is considered a complete protein. When combined with the seeds, mushrooms and broccolini, this is not only extremely nutritious (and delicious) but a very high-protein plant-based meal.

Serves: 2

Ingredients

Method

  • ¾ cup uncooked buckwheat
  • 1¼ cup water
  • Pinch sea salt
  • ½ cup mixed seeds (sunflower, pumpkin & sesame seeds)
  • 2 cloves garlic, finely diced
  • 100g shiitake mushrooms (if large, halved)
  • 2 bunches broccolini
  • Good pinch sea salt & black pepper
  • 2 tbsp extra-virgin olive oil

  • Dressing
  • ½ cup natural yoghurt or coconut yoghurt
  • Zest 1 lemon
  • Juice ½ lemon
  • 1 tsp sea salt
  • Black pepper, to taste
  • ½ tsp smoked paprika
  • 1 tbsp honey
  1. Preheat oven to 180°C.
  2. To cook buckwheat, rinse in sieve really well and place in small saucepan with 1¼ cups water and sea salt and bring to boil over high heat. Reduce to simmer, cover with lid ajar and cook for about 15 mins or until buckwheat is tender but still chewy.
  3. While buckwheat is cooking, place seeds on plate or small tray.
  4. Toss garlic, mushroom, broccolini and seasoning in olive oil until coated and place on large oven tray in single layer.
  5. Put seeds and tray of broccolini/shiitakes in oven for 15 mins or until broccolini is starting to crisp and seeds are toasted.
  6. Make dressing by mixing together ingredients in small bowl.
  7. When buckwheat is cooked, fluff with fork and mix through 3 tbsp of dressing and most of seeds (reserving a couple tbsp of seeds to garnish).
  8. Divide between 2 bowls. Top with baked vegetables, sprinkle with seeds and serve with remaining dressing (to drizzle over the vegies).
  9. Tip: You can make this vegan by using coconut yoghurt and replacing honey with maple syrup.



 

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.