Name: Simple Buckwheat and Zucchini Bowl with Avocado
Total time: 45 min
Ingredients: 1 cup buckwheat, (cooked); 1 zucchini, (sliced); 1 Tbsp extra virgin olive oil; salt, (to taste); 1 handful fresh parsley, (chopped); 1 avocado, (sliced)

A warm, filling buckwheat bowl topped with avocado, zucchini, and parsley.

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Are you a buckwheat fan? Here are a few reasons you should be boiling some of this goodness, like right this minute! Buckwheat is high protein, making it a great substitute for meat. Some researches found that buckwheat may help manage diabetes. I am always researching on foods that help with digestion, and I was happy to learn that buckwheat cleans and strengthens the intestines. And for all you gluten-free eaters! I’m happy to announce buckwheat is gluten-free! To top it all off, add some veggies (and you got a fulfilling meal in one bowl). The avocado will provide a source of healthy fats and zucchini is good for maintaining eye health.Enjoy this quick recipe of buckwheat avocado and zucchini.

Simple Buckwheat and Zucchini Bowl with Avocado

A warm, filling buckwheat bowl topped with avocado, zucchini, and parsley.

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Course: Dinner, Lunch, Main Course, Salad

Cuisine: American

Allergy: Dairy Free, Gluten Free, Nut Free, Vegan, Vegetarian

Total Time: 45 minutes

Servings:

Calories: 532kcal

Ingredients

1 cup buckwheat, cooked
1 zucchini, sliced
1 Tbsp extra virgin olive oil
salt, to taste
1 handful fresh parsley, chopped
1 avocado, sliced

Instructions

Cook buckwheat according to the package instructions
Slice 1 zucchini.
Heat up 1 Tablespoon extra virgin olive oil in a skillet. Add sliced zucchini and a pinch of salt. Sauté for 4 minutes both sides.
Combine 1 cup cooked buckwheat with zucchini, a handful of chopped parsley and 1 avocado, sliced.