Buckwheat Kale Veggie Rainbow Bowl
This Buckwheat Kale Veggie Rainbow Bowl is loaded with fibre, plant protein, and colour, featuring buckwheat, sautéed greens, and roasted veg topped with beetroot sauerkraut for some live cultures. It’s a simple, satisfying way to get more plants on your plate.
Ingredients:
- 1 cup cooked buckwheat
- 1 cup kale, massaged with olive oil and lemon to keep fresh
- ½ avocado, sliced
- ½ cup roasted carrot
- ½ medium sweet potato, roasted
- A few slices of red onion, kept intact in layers
- 1 block tofu, sliced and either baked or pan-fried
- 2 tbsp beetroot sauerkraut
- Juice of ½ lemon
- 1 tsp extra virgin olive oil
Instructions:
- Add a base of buckwheat to your bowl.
- Layer on roasted sweet potato, carrot, tofu, and fresh kale.
- Add sliced avocado, red onion, and top with sauerkraut.
- Sprinkle with hemp seeds.
- Season with salt, pepper, and add a drizzle of lemon juice and olive oil.
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