First cook the buckwheat according to the 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.
Meanwhile: Rinse all the vegetables. Peel and slice carrots (use potato peeler to get thin ribbons). Cut the spring onions and lettuce. Cut avocado in half, remove its stone and take out the flesh using a spoon. Cut it into strips or dice.
In a frying pan, melt butter. Throw in drained chickpea and roast for about 3 minutes. Now add sweet paprika and mix it around until all the chickpeas are coated evenly. Roast for a further 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.
Notes
The total time will vary depending on whether you will be cooking the buckwheat ahead or not. Also when cooking the buckwheat on the day of your lunch, the veggie preparation will be done within the same time.
Course: Dinner, Lunch
Cuisine: American
Keyword: Buddha Bowl Recipe
Nutrition Facts
Nourishing Buddha Bowl
Amount per Serving
Calories
663
% Daily Value*
Fat
45
g
69
%
Saturated Fat
13
g
81
%
Cholesterol
38
mg
13
%
Sodium
228
mg
10
%
Potassium
1635
mg
47
%
Carbohydrates
60
g
20
%
Fiber
21
g
88
%
Sugar
12
g
13
%
Protein
14
g
28
%
Vitamin A
12805
IU
256
%
Vitamin C
27.7
mg
34
%
Calcium
146
mg
15
%
Iron
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
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