SERVINGS: 4 PREPPING TIME: 15 min COOKING TIME: 25 min
1 bunch kale
1 cup raw buckwheat
1 cup frozen edamame
1/4 cup feta crumble
1/4 cup walnuts
1/2 cup micro greens of your choice
1 tbsp butter
chili oil or hot sauce for garnish
Preheat oven to 325F°.
Remove kale leaves from the stems. Chop roughly and place in a large bowl. Drizzle with olive oil generously and S&P to taste. Add about 1 tsp of garlic powder. Using your hands massage the kale until it softens and reduces in size by a half. Place massaged kale onto a baking sheet in a single layer (do not overcrowd, use two sheet if needed, otherwise the kale might come out soggy) Transfer into the oven and bake until crispy and slightly browned, about 20 min.
Cook buckwheat according to the packaging. Once done, add butter and salt to taste. Turn until mixed through and set aside to rest.
While kale and buckwheat cooks, bring a small pot of water to boil. Add frozen edamame and blanche until defrosted, about 5 min. Remove from heat and drain.
Plate about 2/3 cups of cooked buckwheat. Add crispy kale, edamame, walnuts, feta crumble and sliced avocado. Garnish with micro greens, chili oil or hot sauce. Enjoy!
NOTES *Despite having "wheat" in its name, buckwheat is a highly nutritious whole grain that many people consider to be a superfood. It is rich in heart-healthy nutrients, including magnesium and is a good source of protein, fiber, and energy. Buckwheat has a nutty, slightly bitter flavour and adds a fun texture to salads, veggie burgers or stews.