These Buckwheat Bowls with Roasted Vegetables are packed with power food ingredients. These delicious bowls are incredibly healthy, filling, and make a great comfort food dinner. The Tahini Sauce drizzle on top is amazing!
4tablespoonsfeta cheese, crumbled (omit for vegan option)
Instructions
Roasted Vegetables
Preheat oven to 400F. Brush or spray a large baking sheet with olive oil.
Prepare all the veggies: wash everything. Cube the sweet potatoes and carrots (make the carrots a bit smaller than the sweet potatoes, since they take longer to cook). Thinly slice the red onion. Separate the cauliflower into florets and cut into smaller pieces.
Place all the vegetables onto the roasting dish, spray with olive oil, season with salt and pepper. Roast at 400F for 15-20 minutes, or until desired done-ness. (Tip: I remove the red onion after 15 minutes, because it cooks the fastest, and then place the rest of the veggies back into the oven.
Buckwheat
While the vegetables are roasting, cook the buckwheat: Toast the uncooked buckwheat groats on a large dry pan for about 5 minutes over medium heat. This step is optional, but adds a nice nutty toasted flavor to the buckwheat.
Combine 3 cups of water and salt in a medium saucepan and bring to a boil. Add the 1.5 cups of buckwheat, stir, cover with a lid, lower the heat, and cook for about 10 minutes, or until the buckwheat is fully cooked (it should be a bit softer than cooked rice). If there is still water remaining, strain it out in a colander.
Tahini Sauce
While the buckwheat is cooking, prepare the tahini sauce: combine all the ingredients in a small food processor (or a personal blender) and blend until smooth. Add more salt if needed.
Assemble the Buckwheat Bowls
Toast the pepitas on a dry pan for 3-5 minutes over medium heat. (You can do this while the vegetables are roasting.)
Add 1 cup of cooked buckwheat to a bowl. Top with one fourth of the vegetables. Add some crumbled feta and chopped parsley. Drizzle with tahini sauce. Serve warm.
Notes
Roasted vegetables: You can use any roasted vegetables you like, just plan for about 1 cup of roasted vegetables per buckwheat bowl. You can also use raw red onion or raw sliced veggies if you want more crunch.Pepitas: You can use sunflower seeds or peanuts instead of pepitas for a nice crunch.Tahini Sauce: You can mix the sauce by hand in a bowl (instead of a blender/food processor), but it won't come out as smooth because the oil and water will cause the tahini to "seize up" a bit and look like it has curds. This is totally OK to eat, it just doesn't have the smooth texture of a blended tahini sauce.