Updated: Apr 30, 2019
I can honestly say that I was into bowl food before it became a thing! It seems like there is an infinity of options available now with Buddha bowls and other creations.
Today I’m sharing a really quick and easy buckwheat noodle vegetable bowl to ease the digestion after winter-ful eating (just in time for Chinese New Year celebration).
Buckwheat is easily digested and rich in minerals and antioxidants, which yet helps to stimulate digestion. I like to keep this dish quite light and may add some tofu, yet feel free to add chicken or fish for a slightly heartier meal.
Time: 15 minutes
1/2 red pepper
1/2 yellow pepper
80 g mushrooms
1 garlic clove
150 grams of broccoli
150 grams of buckwheat noodles
1 tablespoons olive oil
1 tbsp. sesame seeds
2 tbsp. tamari sauce
1 pinch of black pepper
bunch of coriander to sprinkle
Chop onion and garlic add to the pan with heated olive oil and 2 tbsp. of water.
Chop peppers and mushrooms, add to the pan. Add 2 more tbsp. of water and put the lid on. Let the ingredients steam inside. Add tamari sauce and cook until vegetables are soft.
Chop broccoli and add it to the mix, cook for 3-5 more minutes. Broccoli needs to be cooked, yet still quite crunchy.
Meanwhile cook buckwheat noodles as directed.
Add cooked noodles to the pan. Add sesame seeds and pepper and cook for a couple of minutes until flavours infuse.
Serve in bowls and sprinkle with coriander before serving.
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