Description
This nourishing Buddha bowl is a light and nutrient-rich meal. It’s perfect for a quick lunch and the best thing is that it can also be made ahead!
Ingredients
- 50 grams Buckwheat
- 30 grams Unsalted Butter
- 90 grams Chickpeas
- 1 teaspoon Sweet Paprika
- 1 head Baby Romaine Lettuce
- 2 Medium Carrots, Peeled And Sliced Into Thin Ribbons (Use A Peeler)
- 2 Medium Avocados, Sliced Into Strips Or Diced
- 2 Spring Onions (Scallions), Sliced
- 1 teaspoon Himalayan Salt
- Lemon Juice, For Drizzling
- Extra Virgin Olive Oil For Drizzling
- FOR THE DRESSING (optional):
- 6 Tablespoons Natural Yogurt (or Sour Cream)
- 2 Tablespoons Ketchup
Preparation
Cook buckwheat according to packet instructions (in general, 1 part buckwheat to 2 parts water). This will take about 15 minutes and the buckwheat should absorb all the liquid. Season the water with ½ teaspoon salt.
In a frying pan, melt butter. Throw in drained chickpeas and roast for about 3 minutes. Add sweet paprika and mix it around until all the chickpeas are coated evenly. Roast for 2 minutes before turning off the heat.
Once the buckwheat is ready, check it for salt and add some more, if needed. Arrange all the ingredients in a bowl and serve warm with a lemon wedge and extra virgin olive oil or simple yogurt ketchup dressing.
To make the yogurt ketchup dressing, mix together yogurt and ketchup.
Note: The total time will vary depending on whether you will be cooking the buckwheat ahead or not. When cooking the buckwheat on the day of your lunch, prepare the vegetables while the buckwheat cooks.
