Buckwheat, asparagus, corn, black beans & dried tomato bowl

Buckwheat, asparagus, corn, black beans & dried tomato bowl

Buckwheat, asparagus, corn, black beans & dried tomato bowl
0 vote
  • ServesServes 2
  • Prep time10 mins
  • Cook time15 mins
  • Timeout-
  • FreezingFreezes well

Ingredients

  • 1 cup of buckwheat
  • 1 1/2 cup of water
  • 1 tablespoon of olive oil
  • 8 – 10 asparagus, sliced in pieces
  • 1/4 cup of sunflower seeds
  • Salt & pepper, as preferred
  • 3/4 cup of black beans
  • 3/4 cup of corn
  • 1/2 cup of alfalfa sprouts (or your preferred selection of sprouts)
Sauce
  • 1/4 cup of dried tomatoes
  • 1 tablespoon of vegetable oil
  • 2 tablespoons of maple syrup
  • 2 tablespoons of sherry vinegar
  • 2 tablespoons of water

Steps

  1. Rinse the buckwheat properly, then pour into a pot with water. Bring to a boil, cover, then simmer over low heat for 15 minutes.
  2. Blend the sauce ingredients with a handheld mixer, then set aside.
  3. Heat the olive oil in a pan over medium-high heat then brown the asparagus and sunflower seeds for 5 minutes. Season then set aside.
  4. Add the buckwheat to the bowls, top with the asparagus mix, black beans, corn and alfalfa sprouts then drizzle with sauce.

Tips & tricks

Can be frozen.

Recipe published on August 19, 2018