Vegetarian Buddha Bowl with Roasted Veggies and Buckwheat 🥗
This vegetarian Buddha bowl is packed with roasted veggies, buckwheat, and a creamy hummus base for a hearty meal 🥗.
Ingredients 🥕
This Buddha bowl is packed with wholesome ingredients like roasted sweet potatoes and buckwheat, creating a nutritious and balanced meal that’s perfect for lunch or dinner.
Quick Steps ✨
Step by Step Instructions 📝
1. Roast the Veggies: Preheat your oven to 400°F (200°C). Toss the diced sweet potato and small potatoes in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes, or until golden and tender.
2. Cook the Buckwheat: While the veggies roast, cook the buckwheat according to package instructions. Typically, you’ll simmer 1 cup of buckwheat in 2 cups of water for 15 minutes, or until tender. Drain any excess water.
3. Assemble the Bowl: In two serving bowls, spread 1 tablespoon of hummus each. Add a portion of cooked buckwheat and the roasted vegetables. Arrange the mixed salad greens and red onion slices on the side.
4. Top with Cottage Cheese & Seeds: Spoon 1 tablespoon of cottage cheese into each bowl. Sprinkle the roasted seeds (pumpkin or sunflower) on top for extra crunch.
5. Season & Serve: Drizzle with olive oil, and sprinkle salt, pepper, and chili flakes (if desired) for a kick of spice. Serve immediately and enjoy!
Sidney's Favorite Tools 🥣
Click here for my favorite Baking Sheet 🍠
Click here for my Mixing Bowls 🥣
Click here for my Buckwheat Cooker 🥘
Substitutions 🔄
Useful Notes 📝
Nutritional Insights 🍎
🔥 Energy: 400 kcal
🥑 Fat: 15 g (of which saturates: 3 g)
🍞 Carbohydrates: 50 g (of which sugars: 8 g)
🌾 Fiber: 10 g
💪 Protein: 12 g
🧂 Salt: 0.8 g
Leftover Advice ♻️
Store leftover Buddha bowls in the fridge for up to 2 days. Reheat the veggies separately for best results, and add the salad greens fresh before serving.