Breakfasts, Healthy Recipes, Salads

Buckwheat Buddha Bowl

Buckwheat Buddha Bowl


1 cup raw buckwheat
120g halloumi cheese
40g rocket leaves
100g green beans
150g cucumber
100g cherry tomatoes
1/3 cup kalamata olives

Tahini Dressing – See Recipe HERE


Rinse the buckwheat groats and then place into a saucepan with 1 and 3/4 cups of water and a pinch of salt. Bring to the boil then reduce to a simmer, cover and cook for 10-12 minutes or until the water is absorbed and the buckwheat is soft but still holding shape. After the cooking time is over, turn the heat off but leave the lid on the pot and set it aside for 10 minutes. Then fluff the buckwheat with a fork.

Prepare the salad ingredients. Lightly blanch or steam the green beans so they’re just tenderor eat them raw. Trim and dice the cucumber.

Divide the rocket, beans, cucumber, tomato and olives between two bowls. Add a scoop of the buckwheat; as much or as little as you like.

Heat a small frypan up to a medium heat on the stove and add a teaspoon of olive oil. Slice the halloumi thickly and pan fry for 2-3 minutes on each side or until browned to your liking. Add the halloumi slices to the top of the bowls and spoon over some of the dressing.

Et Voila! Your Buckwheat Buddha Bowl <3