Buckwheat and avocado bowl

Buckwheat and avocado bowl

Total: 25 Min. | Active: 25 Min.
vegan, lactose-free
Nutritional value / person: 468 kcal
, Fat: 30 g
, Carbohydrate: 38 g
, Protein: 9 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


100 g buckwheat
2 dl salted water, boiling
3 tbsp soy sauce
4 tbsp white wine vinegar
3 tbsp olive oil
a little pepper
1 bunch parsley, finely chopped


1 avocado, cut into cubes
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How it's done

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Cook the buckwheat in boiling salted water for approx. 3 mins. Remove the pan from the heat, add the soy sauce, cover and leave to absorb for approx. 15 mins. Combine the vinegar and oil in a bowl, season. Add the buckwheat and parsley, mix.


Serve the buckwheat with the avocado in bowls.

Good to know
Tip: Mix 30 g of micro greens into the buckwheat.

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