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Buckwheat Buddha bowl with ginger tamari dressing
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Flavorful bowl featuring buckwheat, avocado, sesame seeds, and zesty ginger dressing.
Ingredients:
  • 200g (1 cup) raw buckwheat (see note)
  • 500ml (2 cups) water
  • 6.00 gm lightly toasted sesame seeds, plus extra, to serve
  • 2.00 tsp sesame oil
  • 1/4 red cabbage, thinly sliced
  • 20.00 gm sushi seasoning
  • 350g frozen edamame pods
  • 200g sugar snap peas, trimmed
  • 1 avocado, thinly sliced
  • 1 large carrot, cut into thin ribbons
  • 30.00 ml salt-reduced tamari (see note)
  • 1 tsp finely grated fresh ginger
  • 2 tsp mirin
Instructions:
  • In a large saucepan over medium-high heat, toast the buckwheat for 3-4 minutes until fragrant. Pour in water and bring to a boil. Lower the heat, cover, and simmer for 12 minutes until tender. Drain and transfer to a bowl. Mix in sesame seeds and oil.
  • Combine the cabbage and sushi seasoning in a bowl to let the flavors develop for 10 minutes. Then, drain excess liquid.
  • Boil edamame and sugar snaps for 2 minutes in a saucepan until tender crisp. Then, refresh in cold water, drain, and remove edamame beans from pods, discarding the pods.
  • Combine all the dressing ingredients in a small bowl and whisk until well blended.
  • Portion out the buckwheat, cabbage mixture, sugar snap peas, edamame, avocado, and carrot into individual bowls. Drizzle the dressing over each bowl and garnish with additional sesame seeds.

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