Buckwheat & Chickpea Bowl
This Buckwheat & Chickpea Bowl is a nutrient-rich dish packed with protein, fiber, and healthy fats. Buckwheat is a gluten-free grain that is perfect for weight loss, while chickpeas provide plant-based protein and fiber to keep you full. Roasted sweet potatoes offer natural sweetness and complex carbohydrates, and avocado adds creamy texture and heart-healthy fats. This bowl is ideal for a balanced meal and is easy to customize based on your preferences.
Nutrition Facts
Per serving
Energy
182 kcal
Protein
6 g
Carbs
31 g
Fat
5 g
Fiber
7 g
Ingredients
Buckwheat (Raw)
0.5 small cup (50g)
Chickpeas (Raw)
0.5 small cup (50g)
Sweet potato, brown skin
1 medium (200g)
Avocado
0.25 cup, diced (50g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
lemon juice
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Plain Water
2 medium cup (500g)
Greek Yogurt-based Dressing
2 tbsp (30g)
Instructions
Preparation
Rinse chickpeas thoroughly and soak for 30 minutes before cooking.
Soak overnight and cook until tender.
Cooking Steps
Roast the Sweet Potatoes
Preheat your oven to 200°C (400°F).
Peel and cube the sweet potato into bite-sized pieces.
Toss with olive oil, salt, and black pepper.
Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
Cook the Buckwheat
Add buckwheat to a pot with 2 cups of water.
Bring to a boil, reduce heat, and simmer for about 15-30 minutes until tender. Drain and set aside.
Assemble the Bowl
In a large bowl, layer the cooked buckwheat, chickpeas, roasted sweet potatoes, and diced avocado.
Drizzle with lemon juice and Greek yogurt based dressing .
Garnish with fresh coriander.