Tamari Squash, Mushroom and Pea Buckwheat Bowl

Morning! Seeing as I didn’t post a savoury recipe on Wednesday, I thought I’d better post one today! So here you have it! This buckwheat bowl was inspired by a salad I had in London the other month at SaladPride in Neal’s Yard. Except.. It tastes nothing like it.. Still yummy, don’t get me wrong! Similar ingredients, just completely different taste! Ahhhhh well I tried! Haha! I would say go and try it if you live there but I’m pretty certain they’ve just changed their menu! I’m sure there’ll be something else delicious to try, so give it a go if you are around Covent Garden!

Anyway, today I’m sharing a buckwheat one pan, easy peasy dish, that can be eaten at any time of the day! I had it for breakfast and some may see that as strange but seeing as I test sweets for a living…sometimes I crave savoury meals haha! So if you are more of a simple sweet breakfast person, have this one for lunch or tea (dinner).

I pre-roasted the squash so that I could chuck it all together quickly in the morning but if you are having this for lunch and have a bit of time, feel free to make it all at once!

When I say ‘activated seeds or nuts’ I mean soaked overnight, drained and rinsed. It just makes them easier to digest and more nutritious but feel free to use them straight from the packet! I just tend to soak them as I suffer with digestion issues!

Oh and if you don’t have almond butter or macadamia nut butter, use tahini! It will still be delicious!


Ingredients – serves one

10g activated pumpkin seeds

40g buckwheat, soaked overnight, drained and rinsed

90g chestnut mushrooms, sliced

150g butternut squash, cubed – roasted in garlic, salt and pepper at 200 degrees for 1 hour.

50g frozen peas

a small handful of fresh basil

1 lemon, juiced

1 tsp macacadamia or almond butter

2 tsp tamari

0.5 tsp wholegrain dijon mustard

alfalfa and broccoli shoots to decorate



The night before or earlier in the day –

Pop the chopped and seasoned squash in the oven for 1 hour at 200 degrees to roast.

Pour into a bowl, cover and pop in the fridge until you come to making the dish.

Start by toasting the seeds in a medium pan over a medium heat until golden, pour into a bowl and put to one side.

Pour the rinsed buckwheat, mushrooms, peas, basil and roast squash into the pan with a half a cup of water and bring to a medium simmer.

Keep adding water until the buckwheat has softened and has soaked up all the water.

Pour in the juice, nut butter, tamari and mustard.

Stir to combine.

Once all the water has been soaked up, turn off the heat and pour into a bowl.

Top with the toasted seeds and a sprinkling of shoots.


Leitchy xx


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