Description
Learn how to make a truly wholesome high-protein vegan breakfast Buddha bowl.ย
Ingredients
Scale
- 150g (5.3oz) boiled toasted buckwheat or any other whole grains
- 150g (5.3oz) edamame beans (or more)
- 30g (1.06oz) red cabbage (or more)
- 10g (0.4oz) arugula
- ยผ avocado
Miso dressing:
- 1ยฝ tsp. miso paste
- 1 tsp. tahini
- Water for desired consistency
- ยผ tsp. garlic powder
- 2 tsps. lemon juice
- ยฝ tsp. curry powder or garam masala mix (optional)
Instructions
- Start by cooking the buckwheat and edamame beans ahead. Make a bigger batch to last for at least for a few days so that you can save time in the morning.
- Assemble the bowl. Starting with cooked buckwheat, then edamame beans and miso-tahini dressing.
- Next, add some shredded red cabbage and arugula. Mix it up or don’t, it’s up to you. Finally, throw in some avocado as well.
Notes
I like to prepare my buckwheat, or any other grains really, with a bay leaf and some kombu seaweed. The former makes grains and legumes easier to digest and the latter adds an extra nutritional boost in the form of iodine.
Feel free to substitute buckwheat with any other grains like amaranth, quinoa, sorghum, teff, brown rice, millet, barley, or even spelt berries.ย
- Prep Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
Nutrition
- Serving Size: The whole recipe
- Calories: 473 kcal
- Fat: 19.1g
- Carbohydrates: 41.5g
- Fiber: 15.5g
- Protein: 27.5g
