Buckwheat Bowl with Citrus Almond Butter Sauce and Brussels Sprouts

Buckwheat Bowl

with Citrus Almond Butter Sauce and Brussels Sprouts

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Despite the name, buckwheat is not related to the wheat family of grains. More similar to rhubarb, its grains are rich in complex carbohydrates. Ideally, you’ll cook the groats, the term used for untoasted buckwheat, and drain them in a fine mesh strainer. If you don’t have one you can use a wooden spoon to hold the grains back as you tilt the water out of the saucepan.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
750
FAT
34g
CARBOHYDRATES
99g
PROTEIN
29g

MAIN INGREDIENTS

  1. 1 cup buckwheat groats
  2. ¼ cup peanuts
  3. 1 lime
  4. 1 orange
  5. 1 garlic clove
  6. 3 tbsp almond butter
  7. 2 tbsp tamari
  8. 2 tsp maple syrup
  9. 1 tbsp chili garlic sauce
  10. 4 oz brussels sprouts
  11. 6 oz curly kale
  12. 1 scallion
  13. 1 tbsp hemp seeds
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. **Allergens: Tree Nuts, Peanuts, Soy

TOOLS

  • Small saucepan
  • Large nonstick skillet
  • Blender

INSTRUCTIONS

1
Cook the buckwheat
Cook the buckwheat
Rinse and dry the produce. In a small saucepan combine buckwheat groats with 2 cups water. Bring to a boil, cover, and reduce heat to low, stirring occasionally until just tender, about 8 to 10 minutes. Drain with a fine mesh strainer and rinse under cold water. Return buckwheat to the saucepan. Stir in 1 tsp olive oil and season with salt.
2
Citrus almond butter sauce
Citrus almond butter sauce
Place a large nonstick skillet over medium-low heat and toast the peanuts until browned, about 3 to 5 minutes. Halve the lime and orange. In a blender, combine juice from half the lime and orange, garlic, almond butter, tamari, maple syrup, as much of the chili garlic sauce as you’d like, and 2 tbsp water. Blend on high until smooth. Add half of the peanuts and blend once more.
3
Prepare the vegetables
Prepare the vegetables
Trim and halve the Brussels sprouts. Destem and roughly chop the curly kale. Slice the scallion.
4
Cook the sprouts
Cook the sprouts
Return the large nonstick skillet to medium-high heat and add 1 tbsp olive oil. Add the Brussels sprouts and cook, shaking the pan often, until charred in places, about 3 to 5 minutes. Add ¼ cup water to create steam, reduce heat to medium, and continue cooking until sprouts are bright green and tender, about 3 to 5 minutes.
5
Add the kale
Add the kale
Add the chopped kale to the skillet and cook until bright green and just wilted, about a minute. Season vegetables with salt and pepper and squeeze remaining lime juice over the top.
6
Finish it up
Finish it up
Cut remaining orange half into wedges. Divide the cooked buckwheat between large bowls and top with the green vegetables. Drizzle bowls with citrus almond butter sauce and sprinkle with sliced scallions, remaining peanuts, and hemp seeds. Serve with orange wedges.