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Pumpkin, Avocado and Buckwheat Bowl

Pumpkin, Avocado and Buckwheat Bowl

Now if you have ever tried to do a search for ‘healthy recipes’ or ‘vegan recipes,’ you have probably been overwhelmed by the sheer number of results. Where do I start? What is half of the ingredients here? You may even start to question if it’s all worth it. 

It’s worth it. Trust me. 

You simply need to know where to look and to take the simple route. Good news is, you have landed here. And here, you will find not only simple and easy to follow recipes, but really tasty food and ideas! So let’s get started with this one – the pumpkin, avocado and buckwheat bowl. 

Buckwheat bowls are easy to make, healthy, and packed full of essential vitamins and minerals. Let’s take a closer look at what you can expect from this tantalizing dish.

To make this recipe, you will need 8 ingredients and 40 minutes. 

Buckwheat and vegetable broth start off our dish, offering us protein, dietary fiber, magnesium, potassium, iron, and carbohydrates. The carbs found in buckwheat are slow burning, meaning they keep you fuller for longer and a more sustained release of energy to your body. 

We then add pumpkin, coconut oil, tomato, and avocado to finish this dish off. This provides us with a good source of ‘healthy fats,’ vitamin E, folate, vitamin A, vitamin C, vitamin B6, and vitamin K. 

The pumpkin, avocado and buckwheat bowl is the perfect meal for lunch or dinner because it’s:

  • Healthy! 
  • Perfect carb intake for after a workout.
  • Easy to make. 
  • A good source of protein – 11g per serve.
  • A good source of dietary fiber – 14g per serve. 

You may or may not need to store any of this dish, but doing so is very easy. Simply place your meal into an airtight container and pop it in the fridge for up to 48 hours. Just remember to remove the avocado and tomato before you heat it though, because that would be pretty gross! We want to keep those 2 ingredients fresh.

And there you have it – the pumpkin, avocado and buckwheat bowl. I hope you like this recipe. Be sure to share your thoughts with us, we love to hear them. What are you waiting for? Go get cooking! See you next time. 

Liked this recipe? Why not head over and check out our Barely with Green Asparagus and Spinach or our Couscous Salad with Bell Pepper, Tofu and Sweet Corn recipes for some more exciting lunch and dinner ideas! 

Ingredients
4
Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Avocado, Olives, Tomatoes

Ingredients

  • 1 avocado (sliced)
  • 1 dash black pepper (ground)
  • 12 cup buckwheat
  • 1 tablespoon olive oil
  • 3 cups pumpkin (small dices)
  • 1 dash sea salt
  • 4 small tomato (sliced)
  • 112 cups vegetable broth

Directions

  1. Preheat a medium size pot with the the vegetable broth and boil the buckwheat, then turn it off and then leave it on the stove for about 20 min.
  2. Preheat a skillet with water on medium heat and cook the diced pumpkin for about 5 minutes until dente.
  3. Then roast the pumpkin in the skillet with the oil for another 5 minutes.
  4. Add the buckwheat, herbs, salt and pepper to the skillet and mix everything and adjust the taste.
  5. Serve with fresh avocado and tomatoes.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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