spicy vegetable buckwheat bowls

spicy vegetable buckwheat bowls

Happy New Year everyone! I hope you all had a happy, restful time over the holidays. I really enjoyed taking some time out to just rest and enjoy the season. Now January has arrived, I feel much more energised and ready to see what this year will bring. I start my Kundalini Yoga Teacher Training this Friday, and that’s one thing I’m really excited about – I can’t wait for it to begin!

I’m not one for making fixed resolutions each year, but I do like to come up with some ideas of what I’d like to achieve over it. This year, I’m really looking to learn some new skills. I love anything creative, so there’s lots of things I’m hoping to try – like sewing, knitting and pottery (just to name a few). I try to keep my aspirations quite broad and loose, so that I don’t get caught up with setting such fixed expectations for myself. That way, I just get to enjoy what comes along throughout the year, without too much of an attachment to anything.

Anyway, I think it’s now time I introduced you to this recipe. And as the cool, wintery weather continues, I like keep myself filled up on warming, cozy dishes. So, for me, that means lots of filling carbohydrates like grains and delicious root vegetables. In this recipe, I combined one of my favourite grains – buckwheat, with some roasted vegetables and a lovely, spicy sauce. The dish is so simple to make, and it’s packed with some really amazing flavours.

One thing I really love about recipes like this, is the ability it gives you to really get creative with your cooking. For instance, I love to mix and match what I vegetables I use in this recipe, or maybe even swap the buckwheat for another grain. Sometimes, I’ll add in some extra things to serve it with, like tofu or chickpeas. Then, when it comes to serving the dish, I’ll mix the buckwheat and vegetables together and serve it plain, so people can spoon the sauce on themselves, or I’ll just stir the sauce into the vegetable mixture completely. You can also either serve it straight away while it’s hot, or eat it cold. I prefer it hot, as it brings out the flavours more.

Feel free to serve this dish whichever way you like, and do let me know if you try it!

 

spicy vegetable buckwheat bowls

serves about 6

ingredients

for the buckwheat:

1 cup (150g) buckwheat

1/2 tsp salt

 

for the vegetables:

1 courgette

1 red pepper

1 onion

1 carrot

1/2 (365g) butternut squash

1 tbsp oil of choice

 

for the sauce:

4 tbsp tomato purée

4 tbsp rose harissa paste

3 tbsp passata

2 tbsp extra virgin olive oil

1 tbsp tahini

1 large clove garlic

2 tsp smoked paprika

1 tsp chilli powder

1/2 tsp salt

1 tsp ground cumin

1/2 tsp cinnamon

freshly ground black pepper, to taste

 

method

PREHEAT YOUR OVEN TO 225 C / 437 F

  1. Firstly, peel and chop your vegetables into chunks. Then, place them onto a tray and drizzle with oil. Stir the vegetables into the oil so that they’re evenly coated. Then, move them into the oven and cook for about 25 minutes, until soft.
  2. Next, add some water into a large pan with the 1/2 tsp salt and bring to a boil on a medium heat. When the water boils, add in the buckwheat and cook for about 15-20 minutes depending on the desired texture you want.
  3. While these cook, make the sauce. Add the olive oil, tomato puree, harissa paste, tahini, passata, garlic, paprika, chilli, salt, cumin, cinnamon and pepper into a blender – I used my NutriBullet, and blend until smooth.
  4. When the vegetables have cooked, remove them from the oven and set them aside. Then, when the buckwheat has cooked, remove it from the heat, drain and add into a large mixing bowl. Next, add in the vegetables, and stir them into the buckwheat.
  5. When this is done, either stir the sauce into the vegetable mixture before serving, or pour it into a separate bowl, to pour onto each separate serving later.

 

spicy vegetable buckwheat bowls spicy vegetable buckwheat bowls spicy vegetable buckwheat bowls

 

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38 comments:

  1. This is such a creative dish – I’m blown away by that sauce! It sounds so tasty! I hate to admit – I’ve never used tahini in anything other than hummus!
    Good luck on Friday – I hope all goes better than expected when you start your Kundalini Yoga Teacher Training – Happy New Year Harriet! 🙂

  2. I’ve never thought to use buckwheat in something so savory like this, wonderful idea! You always have the best sounding spicy sauce recipes. I love all your creative aspirations for the new year! And wow I didn’t realize the teacher training started so soon! I hope it goes well on Friday <3

  3. Happy New Year, Harriet! So glad you took some time for yourself and enjoyed it! But, I’m glad to have you back! 😉 I don’t make resolutions either, but I set small (realistic) goals for myself. SO cool you are going to become a yoga teacher! Cant wait to hear all about that. Anyways, on to this bowl- looks seriously delicious, girlfriend! LOVE all the veggies and the spicy sauce! Plus anything that is customize-able is always a win. 😉 I’ll take a vat, please. Cheers, my dear! <3

  4. Happy New Year!! Your resolutions sound so perfect – loose plans are so much better than fixed, dead-set goals that you end up tripping up on by mid-Feb and then feeling disappointed about. Good luck with your yoga teacher training too, it sounds amazing! And such a lovely colourful recipe, and so packed with flavour – definitely saving to try out this year, thanks Harriet x

  5. This recipe looks incredible. I love big warming bowls of deliciousness on cold winter nights. And those bowls are to die for. I hate that there’s an ad for them underneath because I’m supposed to be on a spending ban and you have made them look so amazing.

    Amandabootes.co.uk

  6. I could use a bowl of this right about now, Harriet! The flavor combo sounds amazing and looks so comforting too! I love delicious meals like this on cold, winter days. I also need those beautiful wooden dishes you have too! I’m a sucker for beautiful servingware, haha! You have such great taste! 🙂

  7. Buckwheat is something I’ve never cooked with before! I’m certainly trying to branch out more with cooking in 2016, we tend to get in a rut with making the same dishes but I’d love to be more creative with meals! I’m keeping your site in mind next time I’m looking for something new to try.

    Congrats on your new endeavors in 2016 and happy new year!

  8. Hi Harriet! I’m not into New Year Resolutions either put I also put together a list of things I would like to achieve 2016. Your Kundalini Yoga Teacher Training sounds exciting. I am an avid knitter, it’s easy and creative and I know you will love it. I’ve decided to work a little less and enjoy my life a little more so I’m planning on increasing my reading, trying to read at least 1 book a week, knitting all year long instead of during the colder winter months, and I’m going to take Krav Maga Self defenses classes. I took one years ago and they told me I was a natural, I’ve been putting it off for years but and I don’t have a good excuse why, so it all starts sometime this month. I’m also going to do a lot more puzzles since I love puzzles but haven’t done any in the past few years. Your recipe looks delicious as always. 🙂

    1. Thank you so much Mary! I can’t wait to try sewing and knitting! Those goals are so great, and I love the sound of the Krav Maga classes! I’m sure you’ll be amazing at it! Let me know when you start them! Thank you! <3

  9. I am such a fan of bowls with tons of delicious things in em’! <3 These look amazing, and as always, I lovelovelove your food photography! :] I have yet to try harissa, so definitely going to have to add this to my to-make list!

  10. Oh this is so my kind of meal Harriet! That sauce! It sounds fantastic!

    And how cool that you start yoga instructor training. I love this time of the year – I keep brainstorming ideas for things I want to do this year!

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