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Buckwheat Nourish Bowls with Tahini Lemon Dressing


  • Author: Angela @ Eat Spin Run Repeat
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 2 servings
  • Category: lunch, dairy free, gluten free, vegan, vegetarian, low sugar
  • Method: boil

Description

Made with gluten-free buckwheat groats, these bowls are a super nourishing and satisfying lunch that can be prepared ahead of time in big batches. Pack it to go, or enjoy at home.


Ingredients

For the buckwheat:

  • 1/2 cup raw buckwheat groats (this will make about 1 cup cooked)
  • 1 cup water
  • 2 tsp each minced basil, parsley, cilantro and mint
  • 2 tsp fresh lemon juice

For the rest:

  • 2 cups packed shredded lacinato kale, thick stems removed
  • ½ cup thinly sliced radishes
  • 1 cup diced cucumber
  • ¼ avocado, sliced
  • 1 tbsp hemp seeds
  • 1 tbsp pumpkin seeds
  • 2 hard boiled eggs, halved or quartered
  • lemon wedges and sprouts, to garnish

Tahini Lemon Dressing

  • 2 tbsp tahini
  • 2 tsp each lemon juice and apple cider vinegar
  • 1 tsp low-sodium tamari
  • 1/8 tsp granulated garlic
  • water to thin, as needed

Instructions

Cook the buckwheat: Strain and rinse the buckwheat groats with cold water. Pour the groats into a pot with 1 cup water and bring to a boil. Reduce to a simmer, cover with a lid and cook for 10 minutes or until tender. Once ready, drain any remaining liquid and toss the buckwheat with the fresh herbs and lemon juice.

Make the dressing: Shake up all ingredients in a jar until well combined. Thin with water if needed. (Note that the dressing will thicken when chilled in the fridge, so you may want to add more water later.)

In a large bowl, massage the shredded kale in 1-2 tbsp of the dressing. Prepare the radishes and cucumber as directed and add them to the bowl with another tablespoon of dressing, tossing to coat.

Distribute the herbed buckwheat between two bowls, following with the kale mixture. Top with avocado slices, seeds, sprouts and boiled eggs. Garnish with lemon wedges (which can be squeezed over top) and serve with any remaining dressing on the side if desired.

Notes

While buckwheat is technically a seed not a grain, and therefore is gluten-free, it’s still important to look for certified gluten-free groats, especially if you have Celiac disease. This is because many places where the buckwheat is packaged also process gluten-containing grains. I use Bob’s Red Mill buckwheat groats, which can be found here.