Green Goddess Revitalization Bowl with Herbed Buckwheat, Avocado & Microgreens
This green goddess bowl is just as revitalizing as it is satisfying. Warm, herb-flecked buckwheat salad is paired with a creamy avocado salad. The buckwheat salad can be prepared a few days ahead of time. Just be sure to prepare the avocado salad just before serving for ultimate freshness.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2 to 3 servings
- 1 cup raw buckwheat groats
- 2 cups boiling water
- 2 cups filtered water
- 2 tablespoons minced fresh cilantro leaves
- 2 tablespoons minced fresh basil leaves
- 1 teaspoon minced flat-leaf parsley leaves or to taste
- 1/2 teaspoon minced fresh mint leaves or to taste
- Sea salt, to taste (I usually add 1/2 teaspoon)
- Freshly ground black pepper, to taste
- 1 avocado, pitted, peeled, and diced
- 1 cup (1.25 ounces) microgreens or sprouts
- 1 tablespoon shelled hemp seeds
- 1 tablespoon fresh lemon juice
- 1/2 to 1 teaspoon braggs aminos, tamari, or coconut aminos, to taste (I use 1/2 teaspoon of braggs, which is saltier than the other two)
- Lemon slices, for serving (optional)
For the Herbed Buckwheat
In a medium bowl, soak the buckwheat groats in the boiling water for 10 minutes. Strain and rinse the soaked buckwheat with cold water until the water runs clear. This breaks down and removes a gelatinous film on the buckwheat.
In a medium sauce pan, combine the rinsed buckwheat and filtered water. Bring to a boil, reduce heat, and simmer, uncovered, for 5 to 7 minutes or until tender. Strain off excess water, rinse the buckwheat with cold water until water runs clear, and press any excess water from the buckwheat. Fluff with a fork and transfer to a large mixing bowl. Add the cilantro, basil, parsley, and mint, and toss to coat. Generously season with sea salt and black pepper.
For the Avocado-Sprout Salad
In a medium mixing bowl, gently toss the avocado, microgreens, hemp seeds, lemon juice, and aminos or tamari until coated.