Buckwheat Buddha Bowl with Ginger Tamari Dressing
Heat a large saucepan over medium-high heat. Add the buckwheat and cook, stirring, for 3-4 minutes or until aromatic. Add the water and bring to the boil. Reduce the heat to low. Simmer, covered, f…
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 200g (1 cup) raw buckwheat
- 500ml (2 cups) water
- 2 tsps. lightly toasted sesame seeds, plus extra, to serve
- 1 tsp. sesame oil
- 1/4 red cabbage, thinly sliced
- 2 tbsps. sushi seasoning
- 350g frozen edamame pods
- 200g sugar snap peas, trimmed
- 1 avocado, thinly sliced
- 1 large carrot, cut into thin ribbons
- 1 1/2 tbsps. GINGER TAMARI DRESSING:
- 1 tsp. salt-reduced tamari
- 2 tsps. finely grated fresh ginger
- 1 tsp. mirin
Method
- Heat a large saucepan over medium-high heat. Add the buckwheat and cook, stirring, for 3-4 minutes or until aromatic. Add the water and bring to the boil. Reduce the heat to low. Simmer, covered, for 12 minutes or until just tender. Drain. Transfer to a bowl. Stir in the sesame seeds and oil.
- Meanwhile, combine the cabbage and sushi seasoning in a bowl. Set aside for 10 minutes to develop the flavours. Drain.
- Cook the edamame and sugar snaps in a saucepan of boiling water for 2 minutes or until tender crisp. Refresh under cold running water. Drain. Remove edamame beans from pods. Discard pods.
- For the dressing, whisk together all the ingredients in a small bowl.
- Divide buckwheat, cabbage mixture, sugar snaps, edamame, avocado and carrot among bowls. Drizzle with the dressing and sprinkle with extra sesame seeds.
