Super easy vegan weeknight dinner. While buckwheat has been around for centuries, only recently it has gained a lot of popularity, especially among the gluten-free eaters.
Despite its name, this yummy grain is wheat- and gluten-free. It falls in the same category of pseudo-cereals (or seeds consumed in the same way as grains) like quinoa and amaranth. And the best part is nearly half the price of quinoa and has more flavor, to my opinion!!!!
Next to being a good source of complex carbs, fiber, vitamin B2, 5 and 6, iron, magnesium, phosphorus, copper, and manganese, it also contains a decent amount of protein for people who don’t eat meat or fish.
Ingredients (serves 2)
For the burrito bowl
- 3/4 cup uncooked hulled buckwheat
- 1 cup eggplant, chopped
- 1/2 cup onions, chopped
- 2 cups tomatoes, chopped
- 3/4 cup cooked or canned kidney or black beans, drained and rinsed
- 1 clove garlic, minced
- 1 cup bell pepper (capsicum, any color), chopped
- sea salt, to taste
- black pepper, to taste
- 2 tbsps Tex Mex seasoning, scroll down to the recipes notes for our mix
- 1/2 cup water
For the avocado sauce
- 1/2 avocados
- 1 clove garlic
- 1/2 lime or lemon juice only, or to taste (use less if using lemon)
- 1/2 cup fresh parsley or cilantro chopped
- 3 tbsp plain unsweetened yogurt (optional)
- sea salt, to taste
- black pepper, to taste
Instructions
- Cook buckwheat according to the directions on the package. This will take about 15-20 minutes.
- Meanwhile, heat cooking oil over medium heat. Saute onion for 2-3 minutes. Then add garlic and Tex-Mex seasoning. Cook for 2-3 minutes more. Stir regularly.
- Add bell pepper and eggplant, cook for 2-3 minutes more, stir frequently. Add more oil if needed.
- Stir in tomatoes and water. Season with salt and pepper to taste. Cover and cook for 10-15 minutes, or until tomatoes start to fall apart.
- Stir in kidney beans and cook until heated through.
- Meanwhile, add all avocado sauce ingredients in a blender and process until smooth. Add water if needed to improve consistency. Set aside in the fridge.
- When ready, serve with cooked buckwheat and avocado sauce.
Recipe Notes
Tex-Mex seasoning:
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp garlic powder
1 tsp dried oregano
1 tsp paprika powder
½ tsp cayenne pepper or chili powder
Bon Appétit!
