Buckwheat bowl
May 17, 2017
I was never the biggest fan of eggplant and sweet potato so I bought them again to try some new recipes. Being vegan cleared my taste buds quite a lot and lately I've been rediscovering all the flavors I thought I did not like and giving them another chance, which I must say I'm very happy about. It definitely gave me a lot of new options and helped making my meals more creative and interesting
ingredients:
- 1 boiled corn
- 1/3 cup buckwheat
- 3 slices of zucchini
- 3 slices of eggplant
- 3 slices of sweet potato
- 2 asparagus
- 1 handful of spinach and kale
- diced tomato and cucumber
- sweet and hot paprika
- nutmeg
dressing:
- 1 tablespoon hummus
- 1 tablespoon water
instructions:
First boil buckwheat, sweet potato and asparagus and prepare dressing by mixing water and hummus in a blender until it gets the right consistence. When everything in the pan is soft dice zucchini, eggplant and sweet potato and cover it with nutmeg, both sweet and hot paprika and put in previously preheated oven (360F) together with corn.
When vegetables are ready (about 15 minutes) mix them in a bowl with other veggies and cover with hummus dressing.
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