Buckwheat Bowl

Cooking time:

20 minutes

Active time:

20 minutes

Complexity:

Easy

Need to prepare products

Not only porridge can be made from buckwheat for breakfast, but also a bowl.

See all recipes category Buckwheat

Recipe "Bowl with buckwheat "

Ingredients per 1 serving

buckwheat kernel groats

30 g

avocado

0.5 pcs.

edamame beans

1 tbsp. spoon

tofu "Classic"

1 tbsp. spoon

tofu "Smoked"

30-50 g

Beijing purple cabbage

3-4 tbsp. spoons (handful )

short-fruited cucumbers

1 pc.

sauce "Caesar" lean

1 tbsp. spoon

lime

1 pc.

soy sauce

1 tbsp. spoon

cilantro

to taste

spring onions

to taste

Step 1/4

Boil buckwheat or cover with water at night.

Step 2/4

Prepare a deep bowl to serve. Season the buckwheat with half the soy sauce. Shred the Beijing cabbage and season with the remaining soy sauce.

Step 3/4

Pour boiling water over the edamame beans to defrost quickly. Mash the classic tofu with a fork until crumb, season with finely chopped herbs, zest and lime juice. Cut smoked tofu into large cubes, cucumber into circles, avocado into plates lengthwise.

Step 4/4

Put the ingredients in a bowl - buckwheat, Beijing cabbage, cucumbers, tofu, avocado, edamame (without mixing). Sprinkle over the crumbled tofu with lime and herbs. Season with lean Caesar sauce. Greens and sesame seeds can be added before serving.

Simple and fast

Buckwheat