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Buckwheat vegetable bowl with tahini sauce and seeds Auto translated

Easy 16 June 2020
Preparation time
20 min
Cooking time
20 min

A super easy and quick recipe that is perfect for lunch.

120 g Buckwheat
1 tbsp. Olive oil
100 g Brussels sprouts
10 UNIT braune Mushrooms
1 lump Rote Beete
0.5 Broccoli
2 UNIT Parsnips
1 Tsp. Salt
1 Tsp. Pepper
1 Tsp. Turmeric
1 Tsp. Sesam
1 Tsp. Paprika
1 clove Garlic (optional)
5 tbsp. Tahini
1 clove Garlic clove
6 tbsp. Water more if necessary
1 Tsp. Sunflower seeds
1 Tsp. Lemon juice
1 Prise Sea or rock salt
1 tbsp. Honey or maple syrup, rice syrup, date syrup
  • Step 1/5

    Add buckwheat to double the amount of boiling water with a teaspoon of vegetable broth. Simmer with a lid for about 20min until the buckwheat has completely absorbed the water.

  • Step 2/5

    In the meantime, clean the vegetables, peel if necessary and cut into bite-sized cubes.

  • Step 3/5

    Heat the olive oil in a pan and squeeze in the garlic clove and sauté for about 1 minute. Add the broccoli and sauté for about 5 minutes. Then add the rest of the vegetables.

  • Step 4/5

    Mix all ingredients for the tahini sauce in a bowl.

  • Step 5/5

    Once the buckwheat is done and the vegetables are cooked until tender, mix together in a bowl or plate, pour the sauce over and top with lightly toasted sunflower seeds and sesame seeds. Enjoy your meal!

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