Buddha Bowl With Tamari Ginger Dressing
RACHEL MORROW
ADD TO MY RECIPES
This hearty bowl is packed with earthy, robust flavors to fill you up!
INGREDIENTS (serves 3-4)
- 1 cup buckwheat groats, soak for at least 6 hours & rinse well
- 1-2 cups water
- 2 tsp sesame seeds
- 1 tsp sesame oil
- ¼ red cabbage, shredded
- 2 tsp apple cider vinegar
- juice of 1/2 lime
- 200 g sugar snap peas, snow peas or edamame
- 1 avocado, thinly sliced
- 1 large carrot, grated or spiralized
- 1 large zucchini, grated or spiralized
TAMARI GINGER DRESSING
- 2 tbsp tamari
- 1 tsp freshly grated ginger
- 1 tsp sesame oil
- 1 tsp sesame seeds
What to do
- If you have soaked your buckwheat overnight, you will just need to boil 1 cup of water and add rinsed buckwheat to cool for 4-5 minutes. If you didn't soak your buckwheat you will need 2 cups of water and to boil for 10-12 minutes. Soaking your buckwheat overnight will make it more easily digestible.
- While your buckwheat is soaking, add shredded cabbage to a small bowl with apple cider vinegar and lime juice, stir and allow to sit for 10 minutes.
- Drain boiled buckwheat and allow to cool slightly while you assemble your salad & dressing.
- For the dressing, combine tamari, sesame oil, ginger and sesame seeds in a small bowl and whisk well.
- Divide cooked buckwheat, cabbage, sugar snap peas, avocado, carrot and zucchini between bowls and drizzle with tamari dressing.
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Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.