Buckwheat bowl

Throwing together ingredients from lists of clean-eating and detox foods into a bowl is such a convenient way to go. It’s easy to create a nutritionally balanced meal without spending a lot of time planning or shopping for special ingredients. I think of them more like a framework for a meal than a particular recipe.

  • some lentils or legumes
  • a grain or starch
  • cooked vegetables
  • raw vegetables
  • garlic or onion
  • dressing or sauce
  • nuts or seeds

This is the one I made last night:

Buckwheat bowl

  • Servings: 2
  • Time: 30 minutes of prep, plus 15 minutes of assembly
  • Difficulty: easy
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Bowl ingredients

  • 1 cup yellow split peas, cooked
  • 1/2 cup buckwheat, cooked with a dried herb blend
  • 1/2 cup sauteed mushrooms
  • 1/2 cup diced celery
  • 1/4 cup chopped scallions
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons dijon mustard
  • salt and pepper
  • 2 tablespoons roughly chopped cashews

Instructions

  1. Spoon the yellow split peas, buckwheat, and mushrooms into two bowls. They don’t need to be stirred together. Sprinkle celery and scallions on top.
  2. Make the dressing by whisking together the olive oil, apple cider vinegar, and dijon mustard until it’s smooth. Add salt and pepper to taste.
  3. Drizzle the dressing over each bowl and top with the cashews.

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