Chef Ray – Kimchi Buckwheat Bowl

Fresh, vibrant and flavoursome and packed full of vitamins.

Kimchi Buckwheat Bowl

Fresh, vibrant and flavoursome and packed full of vitamins.
Keyword: Buckwheat, Clean Eating, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, HFG, Kimchi, Kimchi Buckwheat Bowl, Vegan Recipe
Servings: 4

Ingredients

  • 1 cup buckwheat groats toasted
  • 1 cup edamame beans shelled 
  • 2 radishes very finely sliced
  • 1 cup  mung bean sprouts
  • Lebanese cucumbers sliced into ribbons
  • avocado sliced
  • ¼ cup  chilli vegannaise (¼ cup vegan mayonnaise plus ½ teaspoon chilli flakes)
  • 1 cup  kimchi
  • 1 sheet nori cut into thin strips
  • 2 Tbsp sesame seeds toasted 
  • handfull fresh coriander leaves to serve
  • sriracha (optional)

Instructions

  • Rinse and drain the buckwheat well. In a saucepan, cover buckwheat with 4 cups water and a pinch of salt. Bring to the boil then reduce heat to low.  Cover and cook for 20 minutes, stirring occasionally.
  • Thoroughly rinse and drain cooked buckwheat and divide among 4 bowls. Arrange edamame, radish, bean sprouts, cucumber and avocado over the buckwheat. Drizzle with vegannaise and top with kimchi, nori, sesame sees and coriander.
  • Drizzle with sriracha or shoyu sauce, if desired.

Notes

From: Bridgeford, Jo; Vegan Poke Bowls In (Oct 18) Healthy Food Guide

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.

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