Warm Buckwheat Bowl with Pan-Fried Vegetables and Protein Boost
A hearty and protein-rich warm buckwheat bowl featuring quick pan-fried seasonal vegetables and a boost of plant-based protein powder and seeds, perfect for a chilly September morning.
Ingredients
- Small Onion30 g
- Bell Pepper (any color)50 g
- Fresh Spinach30 g
- Lactose-Free Plant Milk (unsweetened)150 ml
- Olive Oil5 ml
- Bell Pepper (any color)50 g
- Salt0.5 g
- Black Pepper0.2 g
- Dry Buckwheat50 g
- Water50 ml
- Vegetarian Protein Powder (unflavored or vanilla)20 g
- Pumpkin Seeds10 g
Instructions
- 1Step 1
Rinse the buckwheat under cold water.
- 2Step 2
Combine the buckwheat, plant milk, and water in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer for 12-15 minutes, or until the liquid is absorbed and buckwheat is tender.
- 3Step 3
While the buckwheat cooks, finely chop the onion and bell pepper.
- 4Step 4
Heat the olive oil in a separate pan over medium heat. Add the onion and cook until softened, about 3-4 minutes.
- 5Step 5
Add the bell pepper and cook for another 3-4 minutes until slightly tender.
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