Blueberry Buckwheat Breakfast Bowl
Buckwheat is not a grain, but a seed related to rhubarb and sorrel. It is gluten-free and packed with nutrients.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Ingredients
- 1 cup Buckwheat groats
- 2 cup Water
- 1 cup Blueberries
- 1 cup Almond milk
- 2 tablespoon Maple syrup
- 1 tablespoon Chia seeds
- 2 tablespoon Almonds
- 2 tablespoon Coconut flakes
- 1 teaspoon Cinnamon
Instructions
- Rinse the buckwheat groats and drain well.
- In a saucepan, bring water to a boil and add the buckwheat groats. Reduce heat to low, cover, and simmer for 15-20 minutes until the groats are tender.
- In a blender, combine blueberries, almond milk, maple syrup, and chia seeds. Blend until smooth.
- Once the buckwheat groats are cooked, remove from heat and let them rest for 5 minutes.
- Divide the cooked buckwheat groats into serving bowls.
- Pour the blueberry mixture over the buckwheat groats.
- Top with almonds, coconut flakes, and a sprinkle of cinnamon.
- Serve immediately and enjoy!
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 50g17%
- Sugars 10g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.