Best thing to do with leftover grains from dinner, make it into breakfast! This is a hearty breakfast that tastes like dessert but sticks with you like breakfast should.
In addition to cooked buckwheat groats, I added:
Pb2 powdered peanut butter (less fat)
About a heaping teaspoon of each ingredient for about 3/4 cup cooked buckwheat. Fresh fruit, cinnamon, ricotta, or honey would also make tasty additions!
Yummmy! Buckwheat groats make such a hearty, nutty base for any vegan meal! Contrary to the name, buckweat is not wheat, and is gluten free. This is a great meal going into fall, roasted root veggies and pumpkins a top the wonderfully textured buckwheat makes a fantastic texture. Pretty simple too. This dish would be good topped with avocado, green onions, seeds of choice.
-about 4 whole beets, peeled and chopped to roast
-1/2 butternut squash, chopped to roast
-4 small zuccinis (or about 2 larger ones), cut into about 1 in cubes
Spray a roasting pan with coconut or olive oil and toss you the beets and butternut squash in it. Then sprinkle with herbs. I used garlic powder, parsley, salt, pepper.
Roast 350×45 min, adding the zucchini for the last 20min
Meanwhile, rinse your buckwheat and cook in a rice cooker, brown rice setting works well. For added flavor, substitute the water for broth of choice.
Meanwhile, briefly steam or blanch spinach. I used a little liquid aminos to flavor mine.
Then combine in a bowl, add toppings of choice listed above, and enjoy!! SO good 🙂