Sweet Potato Buckwheat Bowl

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Sweet Potato Buckwheat Bowl

Made with buckwheat, gluten-free and highly nutritious pseudo-cereals, this bowl is an ideal meal for a hearty meal that will provide you with all the energy you need to complete your tasks of the day, whether it's a day at the office or a hike. in the mountains!

Thanks to its high fiber content and being an excellent source of vegetable proteins, buckwheat helps to achieve a satiety effect and controls the level of sugar in your blood. 

Allied here with sweet potatoes which bring a sweet side, paired with broccoli and crunchy pumpkin seeds, it offers you here a meal filled with colors, flavors and nutrients!

 

 

Sweet Potato Buckwheat Bowl

 

Makes 4 servings
Preparation time 10 minutes 
Cooking time 30 minutes

 

  • 1/2 cup raw buckwheat kernels
  • 1 small head of cauliflower, finely chopped
  • 1 tbsp coconut oil
  • 2 tbsp sesame oil
  • 2 cups of filtered water
  • 1 green onion, finely chopped
  • 1 small sweet potato, cut into 2 cm cubes
  • 2 cm peeled and minced fresh ginger
  • 1 garlic clove, finely chopped
  • 1 large broccoli, cut into florets
  • 2 cups of vegetable broth
  • 2 tbsp gluten-free tamari sauce
  • 2 tbsp of organic pumpkin seeds from europe
  • 1/4 cup chopped fresh cilantro

Preparation

  1. Rinse the buckwheat until the Water runs clear.
  2. In a pot, combine buckwheat, cauliflower and water. Add coconut oil and bring to a boil over medium-high heat.
  3. Cover and continue cooking over low heat. cook until most of the water is absorbed, about 10 minutes. 
  4. Set aside and remove the lid after 5 minutes.
  5. While the buckwheat cooks, heat the sesame oil in a large pan. When the oil is simmering, add the scallions and cover, stirring, about 1 minute. Add the cubed sweet potatoes. Sauté until the sweet potatoes are tender, about 10 minutes.
  6. Add the ginger and garlic, stir and cook for about 3 minutes. Add the broccoli, broth and tamari then simmer for 5 minutes, until the broccoli is tender.
  7. To serve, divide the buckwheat / cauliflower mixture between 4 bowls and divide the broccoli / sweet potato mixture on top of the 4 bowls. Garnish with the pumpkin seeds and fresh cilantro.
  8. Keeps 2-3 days in the refrigerator. 

 

Bon appétit!

 

 

Caroline
President Hippocrate.Bio

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  • Caroline Bisaillon
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