1400 700 vegan tb12 buckwheatbowl hero 2

Crispy Buckwheat Bowl

with Garden Vegetables and Cilantro Pesto

dinner

Ever made a pesto without a food processor or blender? You will tonight! This rustic, bright cilantro pesto is a snap to make. You’ll double cook earthy buckwheat, which we hope will become your new favorite gluten-free grain. The soft white seeds have a mild, herbaceous flavor, which are perfectly complemented by zesty marinated vegetables.

Dinner Grain Bowl Nuts Beans/Legumes Hearty Vegetables Soy-Free Gluten-Free High-Protein Quick and Easy Spring Recipes Summer Recipes Seasonal Menu
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
690
FAT
29g
CARBOHYDRATES
85g
PROTEIN
23g

MAIN INGREDIENTS

  1. 1 cup1 cup buckwheat groats
  2. 6 oz broccolini
  3. 4 radishes
  4. 4 oz snap peas
  5. ½ cup black-eyed peas
  6. ½ cup lemon
  7. ¼ cup pecans
  8. 1 scallion
  9. 3 tbsp cilantro chutney
  10. 2 tbsp + 1 tsp olive oil*
  11. Salt and pepper*
  12. *Not Included
Allergens: tree nuts

TOOLS

  • Large nonstick skillet
  • Microplane or zester
  • Small saucepan

INSTRUCTIONS

1
Cook the buckwheat

Combine the buckwheat groats with 2 cups water in a small saucepan. Bring to a boil, cover, and reduce heat to low. Cook, stirring occasionally, until most of the water is absorbed, about 8 to 10 minutes. Drain with a fine mesh strainer and rinse under cold water. Return the buckwheat to the saucepan off of the heat.

2
Prepare the vegetables

Trim about 1 inch off the broccolini stems. Thinly slice the radishes into rounds. Cut the snap peas in half on the diagonal. Zest and halve the lemon.

3
Marinate the vegetables

Rinse the black-eyed peas. In a medium bowl, add the radishes, snap peas, black-eyed peas, juice from half the lemon, and 1 tbsp olive oil. Season the vegetables with salt and pepper and gently toss to combine.

4
Prepare the pesto

Finely chop the pecans. Thinly slice the scallion. In a small bowl, combine the chopped pecans, sliced scallion, cilantro chutney, 2 tsp lemon juice, 1 tsp olive oil, and a pinch of salt. Stir the cilantro pesto well.

5
Crisp the buckwheat

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the cooked buckwheat and spread out to cover the bottom of the pan. Cook, undisturbed, until the bottom is crispy, about 3 to 5 minutes. Toss the buckwheat and continue to cook another 2 minutes. Season grains with salt and reserved lemon zest, and divide between bowls.

6
Serve

Add the broccolini to the hot skillet with ¼ cup water to create some steam. Cook until bright green and crisp-tender, about 3 to 5 minutes. Sprinkle the broccolini with salt and add to buckwheat bowls. Top with the marinated garden vegetables. Drizzle bowls with cilantro pesto.