Recipes/ Breakfasts

Vegan DETOX Buckwheat Salad

Vegan Buckwheat Salad. Buckwheaaaaat!

Ok. Some of you may not know buckwheat. Yet. But lately, it became my favorite thing to eat. Some people don’t like the smell when the buckwheat is cooking. But not for me. I just love it. I like the smell and taste of it. I’ve been eating buckwheat almost every day lately. For lunch, dinner, even for breakfast sometimes. It’s my new obsession.

The greatest thing about it is that is super healthy. And when I say healthy I mean HEALTHY!

I think I already wrote some article about buckwheat in some older post. But I can write it again if you want me to.

The first main and awesome thing about buckwheat is that is Gluten – Free!

  • full of Antioxidants
  • it’s a Superfood
  • can help lower Inflammation
  • helps fight Blood pressure and cancer
  • high in Fibre = helps improve Digestion
  • can help prevent Diabetes
  • is low on the Glycemic Index
  • contains zero Gluten and is Non-Allergic
  • supplies important Vitamins and Minerals (magnesium, B vitamins, phosphorus, zinc, iron …)
  • helps fight depression
  • And a lot more!!

What I love about this salad is that is completely Vegan and full of healthy things. Tofu, broccoli, and beans give you proteins and energy that your body needs. And let me just say this. Avocado (as a great source of Omega oils and healthy fats) with Buckwheat is the best Combo in this salad!! I could just eat buckwheat with avocado all day. Just buckwheat and avocado, Just like that. Oh, I forgot about arugula. Well. It just fits there perfectly, no? Plus. Is also very healthy. Don’t forget. Everything in this salad is Super Healthy! 😉

I think I’m gonna make one for myself right now. 😊

Vegan DETOX Buckwheat Salad

Print Recipe
By Serves: 2 Cooking Time: 20-30 Minutes

Ingredients

  • 1/3 cup Buckwheat
  • 1/4 teaspoon Salt
  • 1/2 cup of Broccoli florets
  • 30-40g Tofu
  • 1/2 Avocado
  • handful of Arugula
  • 2 Tablespoons of Black or Red Beans
  • a drizzle of Olive Oil

Instructions

1

Add 1/3 cup of Buckwheat into a small pan with 1/4 teaspoon of salt and 2/3 cup of water. Cover the pan and bring it to boil. In a meantime cut the broccoli into florets. When the buckwheat water starts to boil turn the heat down to small and let it cook for about 20 minutes, or until all water disappears. After 5 minutes of cooking the buckwheat put the broccoli on a sifter into the pan with the buckwheat and cover the broccoli with a lid. That way the broccoli will cook itself in a steam.

2

Then cut the tofu into small squares and fry them on a pan with a drizzle of olive oil on a medium-high heat on each side.

3

Cut the avocado as well.

4

After the buckwheat is cooked serve it into a bowl or a plate and assemble all the ingredients with it. Sprinkle with some black pepper and drizzle with olive oil. Enjoy!

Notes

I like to add 1 teaspoon of butter to the buckwheat before it starts to cook. You can use a Vegan substitute of butter or just regular. After that, the buckwheat is smoother and delicious. 🙂

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