Buckwheat Veggie Bowl with Lemon Tahini Dressing
Recipe type: Lunch, Bowl, Grains
Cuisine: Vegetarian, Gluten Free
Prep time: 
Cook time: 
Total time: 
Serves: 2
A whole grain veggie bowl, packed with raw and roasted fall veggies and topped with a delicious lemon, garlicky tahini dressing and a fried egg.
  • ½ C. Buckwheat Groats, cooked
  • 1 Sweet Potato
  • 1 C. Green Beans, trimmed
  • 2 tsp. Oil (olive, avocado, algae)
  • ½ C. Brussels Sprouts
  • 1 Carrot
  • 2 Eggs
  • Salt + Pepper to taste
Lemon Yogurt Tahini Dressing
  • ¼ C. Greek Yogurt, nonfat
  • 1 T. Tahini
  • ½ Lemon, juiced
  • 2 T. Water
  • 1 Garlic Clove
  • ¼ tsp. Salt
  • 1 T. Lemon Thyme
  1. Cook buckwheat groats according to directions. I combined ½ C. groats with 1 C. water and brought to a boil, then reduced to simmer, covered for 15 minutes.
  2. Wash and dice sweet potato, skin on. Wash and trim ends off green beans.* Toss with 2 tsp. oil, sprinkle with salt and pepper, and roast on a baking sheet with parchment paper at 400 degrees for 25 minutes.
  3. Shred carrot and brussels sprouts either by hand or using a food processor.**
  4. Prepare dressing by combining all ingredients except thyme together in a food processor - or stir together by hand, and make sure to mince garlic very finely. Stir in thyme.
  5. Assemble bowls. Layer buckwheat, then roasted vegetables, then shredded raw (or sautéed) vegetables. Drizzle with dressing.
  6. Cook two eggs, over easy, and top bowl.
  7. Add salt and pepper to taste and additional thyme for garnish.
*Option to leave out green beans or sub with another veggie.
**Option to saute brussels sprouts with a little oil for 2-3 minutes or to use them raw.
Nutrition Information
Serving size: ½ recipe Calories: 385
Recipe by Whitney E. RD at https://www.whitneyerd.com/2015/12/buckwheat-breakfast-bowl-with-garlicky-lemon-tahini-dressing.html