Turmeric & Saffron Roasted Veg Buckwheat Bowl

This is vegan heaven on a very colourful plate!

When you’re meat-free AND gluten-free, it can often be hard to find foods that tick all the boxes. As I’m suffering a postpartum arthritis flare at the moment, it really is so important for me to tick all these boxes:

Gluten-free
Dairy-free
Meat-free
Adds nutritional value to a meal
Busy mum-friendly (IE doesn’t take hours to make)

This recipe is all of those things and so much more and here’s why:

Buckwheat may sound like a grain but it’s actually a plant. It’s low GI (so a great option for diabetics), it’s high in bioavailable protein (so a great option for vegetarians and vegans), is high in anti-oxidants, and is also high in important vitamins and minerals such as B12, magnesium, zinc, iron and folate, another reason why it’s a great option for plant-based diets.
The turmeric and saffron are both HUGE anti-inflammatory spices and should be added daily to any anti-inflammatory diet.
You can add anything you like to it so whatever is in the fridge will do, making it economical
It’s quick and easy to make.

Have I sold it yet? Good! Here’s how…

Ingredients (take into account that all the vegetables and add-ins are optional. You can sub for whatever you have)

2 cups organic buckwheat groats
3 cups vegetable stock (I use Kallo or Bouillon)
Drizzle of extra virgin olive oil
Sprinkling of paprika
1 red pepper
1 small red onion
Large handful mushrooms
1 courgette
1 tsp turmeric
1/2 tsp saffron threads
1/2 avocado
Himalayan salt & black pepper
Sprinkling of pumpkin seeds

Method

Peel and chop all the veg, add to a bowl and mix it all with the olive oil, paprika and salt, then spread it out on an oven tray and roast for 20-30 minutes, until soft and browning.

Meanwhile, cook the buckwheat by adding the stock and bringing to the boil. Once it’s been brought to the boil, turn the heat down, add the turmeric, put a lid on and cook, stirring often and adding more water if needed. It shouldn’t take more than 15 minutes.

Once it’s cooked and the veggies are ready, simply mix it all together in a bowl, adding the saffron and avocado, salt & pepper to taste, and topping with pumpkin seeds.