Why do I need to soak the buckwheat groats?

Soaking the buckwheat groats in water and apple cider vinegar overnight or for at least 3 hours helps to tenderize them and improve their texture before cooking.

What should the consistency of the buckwheat bowl be like?

The dish should resemble a loose risotto after simmering for 10 minutes, with the buckwheat groats tender and coated in the flavorful sauce.

Can I adjust the spice level in this breakfast bowl?

Yes, you can adjust the amounts of sweet paprika, smoked paprika, cumin, and mustard powder to suit your preference for a milder or bolder flavor.

What is the best way to serve this Buckwheat Breakfast Bowl?

Serve the buckwheat bowl hot immediately after stirring in the spinach, seasoned with sea salt and pepper, alongside seeded toast for a complete meal.

How should I store any leftover Buckwheat Breakfast Bowl?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable stock if needed.

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Buckwheat Breakfast Bowl
[Vegan]

Name: Buckwheat Breakfast Bowl [Vegan]
Cook time: 10 min
Yield: 4 servings
Ingredients: 1 cup raw buckwheat groats; 2 cups water; 1 tablespoon apple cider vinegar; 2 tablespoons olive oil; 1 red onion, finely sliced; 2 garlic cloves, finely chopped; 1 teaspoon sweet paprika; 1/2 teaspoon smoked paprika; 1 teaspoon cumin; 1 teaspoon mustard powder; 1 cup tomato passata; 2 cups vegetable stock; 1 heaping cup baby spinach, finely chopped; Sea salt and pepper; Seeded toast to serve

GL By: Great Vegan Meals for the Carnivorous Family, Amanda Logan

Author Bio

Amanda Logan—the founder of My Goodness Kitchen and a “vegan living with carnivores”—saves you from... Read More

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A vibrant Buckwheat Breakfast Bowl, resembling a loose risotto, served hot in a bowl with a side of seeded toast.

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Buckwheat

Buckwheat Breakfast Bowl [Vegan]

Dairy Free

A little smoky and a little sweet, this buckwheat bowl is so comforting and warm on chilly mornings without being heavy. It’s a little like eating a silky risotto... but for breakfast!

Ingredients You Need for Buckwheat Breakfast Bowl [Vegan]

1 cup raw buckwheat groats
2 cups water
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 red onion, finely sliced
2 garlic cloves, finely chopped
1 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon mustard powder
1 cup tomato passata
2 cups vegetable stock
1 heaping cup baby spinach, finely chopped
Sea salt and pepper
Seeded toast to serve

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How to Prepare Buckwheat Breakfast Bowl [Vegan]

Soak the buckwheat groats in the water and apple cider vinegar overnight or for at least 3 hours. After soaking, strain and rinse before setting aside.
Heat the olive oil in a large pan over medium heat.
Add the red onion and sauté for 5 minutes or until tender.
Add the garlic and cook for another minute.
Stir in the sweet and smoked paprika, cumin and mustard powder followed by the buckwheat groats. Stir well to coat the groats in the oil and spices, then add the passata and vegetable stock.
Bring the stock up to a quick boil before reducing the heat to a simmer and cooking for 10 minutes, stirring regularly, or until the buckwheat is tender and the dish resembles a loose risotto.
Stir in the baby spinach and remove from the heat. Season with salt and pepper and serve hot with seeded toast.