Kimchi buckwheat bowl

This recipe is high in fibre and the nutty buckwheat complements the spicy kick of the kimchi.

Serves: 4

Time to make: 25 mins

Ingredients

1 cup toasted buckwheat groats
1 cup shelled edamame beans
2 radishes, very finely sliced
1 cup mung bean sprouts
2 Lebanese cucumbers, sliced into ribbons
1 avocado, sliced
¼ cup chilli vegannaise (¼ cup vegan mayonnaise plus ½ teaspoon chilli flakes)
1 cup kimchi
1 sheet nori, cut into thin strips
2 tablespoons toasted sesame seeds
handful fresh coriandercilantroX, to serve
sriracha (optional)

Instructions

Stay Awake

1 Rinse and drain buckwheat well. In a saucepan, cover buckwheat with 4 cups water and a pinch of salt. Bring to the boil then reduce heat to low, cover and cook for 20 minutes, stirring occasionally.

2 Thoroughly rinse and drain cooked buckwheat and divide among 4 bowls. Arrange edamame, radish, bean sprouts, cucumber and avocado over the buckwheat. drizzle with vegannaise and top with kimchi, nori, sesame seeds and coriander.

3 Drizzle with sriracha or shoyu sauce (see right), if desired.

Variations

Make it gluten free: Check mayonnaise, sriracha and shoyu are gluten free.

HFG tip

Despite its name, buckwheat is gluten free. Mainly carbohydrate, it is not a grain, it’s actually a seed.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 467 cal

Kilojoules 2000 kJ

Protein 15 g

Total fat 28 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 4 g

Dietary fibre 12 g

Sodium 430 mg

Calcium 80 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.