Buckwheat and Kidney Bean Bowl with Shredded Seasonal Vegetables
A hearty and nutritious assembly bowl featuring earthy buckwheat and kidney beans, complemented by fresh, crunchy seasonal vegetables and a simple dressing.
Ingredients
- carrot, grated50 g
- bell pepper (any color), thinly sliced50 g
- fresh spinach50 g
- bell pepper (any color), thinly sliced50 g
- olive oil20 ml
- lemon juice10 ml
- salt1 g
- black pepper0.5 g
- pre-cooked buckwheat (e.g., pouch or chilled leftovers)200 g
- canned kidney beans, drained and rinsed150 g
- red cabbage, finely shredded75 g
- sunflower seeds15 g
Instructions
- 1Step 1
Divide the pre-cooked buckwheat between two serving bowls.
- 2Step 2
Add the drained and rinsed kidney beans, shredded red cabbage, grated carrot, thinly sliced bell pepper, and fresh spinach to each bowl, arranging them over the buckwheat.
- 3Step 3
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- 4Step 4
Drizzle the dressing over the contents of each bowl.
- 5Step 5
Sprinkle with sunflower seeds just before serving.
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