Buckwheat Buddha bowl with ginger tamari dressing

15mins Prep

20mins Cook

4 Servings

INGREDIENTS

200g (1 cup) raw buckwheat

500ml (2 cups) water

2 teaspoons lightly toasted sesame seeds, plus extra, to serve

1 teaspoon sesame oil

1/4 red cabbage, thinly sliced

2 tablespoons sushi seasoning

350g frozen edamame pods

200g sugar snap peas, trimmed

1 avocado, thinly sliced

1 large carrot, cut into thin ribbons

GINGER TAMARI DRESSING

1 1/2 tablespoons salt-reduced tamari (see note)

1 teaspoon finely grated fresh ginger

2 teaspoons mirin

1 teaspoon sesame oil

METHOD

Step 1

Heat a large saucepan over medium-high heat. Add the buckwheat and cook, stirring, for 3-4 minutes or until aromatic. Add the water and bring to the boil. Reduce the heat to low. Simmer, covered, for 12 minutes or until just tender. Drain. Transfer to a bowl. Stir in the sesame seeds and oil.

Step 2

Meanwhile, combine the cabbage and sushi seasoning in a bowl. Set aside for 10 minutes to develop the flavours. Drain.

Step 3

Cook the edamame and sugar snaps in a saucepan of boiling water for 2 minutes or until tender crisp. Refresh under cold running water. Drain. Remove edamame beans from pods. Discard pods.

Step 4

For the dressing, whisk together all the ingredients in a small bowl.

Step 5

Divide buckwheat, cabbage mixture, sugar snaps, edamame, avocado and carrot among bowls. Drizzle with the dressing and sprinkle with extra sesame seeds.