Plant Powered Wellness

Buckwheat Buddha Bowl

Prep Time

10 minutes

Prep Notes

Cooking Time

20 minutes


4 servings


1 cup buckwheat or kasha
2 cups water
1/2 tsp sea salt
1 large handful of green beans, chopped
1 small butternut squash, peeled, deseeded and cut into 2cm dice
1/4 cup toasted sunflower seeds
2 tsps tamari
2 tsps umeboshi plum vinegar
2 tbsp flax oil
1/2 tsp dried chilli flakes (optional)
Rocket leaves
1 nori sheet, cut into thin 3cm strips


  1. Dry-roast buckwheat in a 180°C (350°F) oven for 5-10 minutes or until it's nutty and golden brown. Shake the tray once or twice to make sure the grain is roasting evenly. If you have kasha you can skip this step as it is pre-roasted.
  2. Bring the water to a boil and add the sea salt.
  3. Slowly add the buckwheat and let the water return to a boil.
  4. Turn heat down and simmer.
  5. Add beans and squash to the grain after it has been cooking for 10 minutes.
  6. Continue cooking for 10 more minutes.
  7. Stir in sunflower seeds, tamari, vinegar, oil and dried chilli flakes, if using.
  8. Fluff with a fork and serve in warmed bowls with rocket leaves and nori sprinkled over and an extra drizzle of flax oil and tamari.


  • Try courgette instead of squash or snow peas instead of green beans.
  • Try pumpkin or other seeds in place of sunflower seeds.
  • This is nice with a bowl of miso soup on the side.