This is a healthier, more colorful take on a traditional sushi roll. Substituting sushi rice with cooked buckwheat (alkalizing fruit seed) makes it more nutritious and adds that complex carb that keeps you full longer. Adding freshly pressed beetroot juice helps the grains stick together (like traditional sushi rice) and transforms the grains into a beautiful deep purple color plus adds some extra nutrients to your nori rolls.

Buckwheat Sushi With Beetroot Juice, Tempeh, and Avocado [Vegan]



  • 7.05 ounces cooked buckwheat
  • 3.5 ounces of seasoned tempeh
  • 1/2 cup of raw beet juice
  • 3 organic nori sheets
  • 2 carrots
  • 1 ripe avocado
  • 2 silverbeet leaves
  • 2 kale leaves
  • Some hummus (optional)
Feel free to add or subtract whatever you feel works with these ingredients.


  1. Soak buckwheat overnight to reduce the amount of phytic acid. Rinse well in a sieve under cold water and cook like rice.
  2. Add raw beetroot juice to the pan once the water has evaporated to create a slightly sticky mass.
  3. Meanwhile, finely slice all of your ingredients. Lay nori sheets out on a flat surface, assemble and roll like traditional sushi.
  4. Cut each sushi roll in even pieces and serve with tamari sauce.