Buckwheat and Sprouts Bowl

This Buckwheat and Sprouts Bowl is a wholesome, vibrant meal that brings together earthy buckwheat with fresh, crunchy vegetables and nutrient-rich sprouts. It’s lightly seasoned with lemon and spices, making it flavorful and refreshing, perfect as a light lunch or energizing snack. This bowl is high in fiber, protein, and a mix of vitamins and minerals, ideal for anyone looking for a balanced and nourishing meal.

For a Serving Size of Two:

Ingredients:

• 100 grams buckwheat, soaked overnight (50 – 60 grams raw)
• 60 grams mixed sprouts (30 grams raw)
• 100 grams diced cucumber
• 100 grams diced tomatoes
• 50 grams grated carrot
• 50 grams diced bell pepper
• 1 teaspoon olive oil
• 1/2 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper powder
• 1/4 teaspoon chaat masala (optional)
• Fresh coriander leaves for garnish

Procedure:

• Drain the soaked buckwheat and rinse thoroughly. Cook it in a pot of boiling water for 10-12 minutes, or until tender. Drain and set aside to cool.
• In a mixing bowl, combine the cooked buckwheat, mixed sprouts, cucumber, tomatoes, carrot, and bell pepper.
• Drizzle with olive oil, lemon juice, and sprinkle with salt, black pepper, and chaat masala (if using). Toss gently to mix all ingredients well.
• Garnish with fresh coriander leaves, and serve immediately.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g