Buckwheat Goddess Bowl

WITH BROCCOLI, ASPARAGUS, MUSHROOM, MANGO & TOFU

This super nourishing bowl full of greens is not only healthy, but absolutely delicious. Serve this as a yummy lunch or wholesome dinner. We love eating this, as it has all the macronutrients one needs for a healthy diet.

Buckwheat is a source of complex carbohydrates. Tofu is a great source of plant based protein. And we have the nut butter as a healthy fat.

Another epic vegan and gluten-free meal to enjoy!

INGREDIENTS (4 servings)

300 g buckwheat
1 head of broccoli
250 g tofu
1/2 lemon
250 g cremini mushrooms
1 cube of vegan veggie broth *
green asparagus
1/2 mango
handful lettuce
nut butter (we love using cashew or hazelnut - or a mix of the 2)
some mixed nuts (unsalted)
Himalayan salt & pepper, to taste

HOW TO

Start by cooking the buckwheat. Add it to a pot and cover with water (about 1 finger above the buckwheat). Buckwheat is often prepared with salt and butter, but we prefer using vegan veggie broth. Mix in with the buckwheat, and let this cook until all the water has absorbed.

Next, boil some water to steam the broccoli. If you don't have a steamer, no worries! We like to use a large pot, fill this with boiling water, and then add a colander on top. Place the broccoli into the colander. Add a lid to cover the colander, and let the steam work its magic.

Then, dice the tofu into small cubes. Add them into a sauce pan, with some salt and pepper, and the juice of 1/2 a lemon. Let this cook on a low flame for about 10 minutes, so that all the flavours can get absorbed into the tofu.

We love leaving the mushrooms whole, and simply adding them to a saute pan with a dash of water, and then letting them warm up for 5-8 minutes. It's a super easy way to prepare the mushrooms, and they already have so much flavour as they are.

Add the green asparagus to a grill if you have one, or a simple grill pan or regular pan. Cook them for a few minutes and set aside.

Once the buckwheat has cooked, set aside for a few minutes before serving. Dice up the mango, and set aside.

To plate the finished dish add the lettuce, cooked buckwheat, steamed broccoli, mushrooms, tofu, and asparagus.

Top with the nut butter, mango and mixed nuts.

Enjoy!

*Double check to make sure that the vegan veggie broth is also gluten-free.