Buckwheat buddha bowl with roasted vegetables

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Buckwheat buddha bowl with roasted vegetables

For one Buddha Bowl

Preparation time: 20 min, Cooking time: 30 min

[ingredients title=”Ingredients”]

• 1 large orange carrot
• 1 large yellow carrot
• 1 large mushroom
• 1/4 zucchini
• 1 slice of pumpkin
• 1 sprig of rosemary
• 1 tbsp olive oil
• 1 handful of flaked almonds
• Salt and pepper
• 1/2 cup buckwheat
• 1 juice of lime
• 1 tsp tamari
• 1 tsp salt

[/ingredients]

PREPARATION

• Place the buckwheat in a saucepan with 1+1/4 cup boiling water.
• Add the tamari, the lime juice and the salt and let boil for 2 minutes.
• Let it simmer for another 10-15 min until all the water has been absorbed.
• During this time, cut the vegetables in pieces and place them a baking dish.
• Brush the vegetables with olive oil and place the sprig of rosemary on the top.

• Bake in a 200°C preheated for 20 minutes or until golden brown. After 15 minutes add the flaked almonds on the top.

• Serve the buckwheat in a bowl with the roasted vegetables.

• Serve with baked potatoes chips and a white sauce made with sour cream, salt, pepper and chives.
• Enjoy your veggie, vegan and gluten free meal !