Gluten-free buckwheat and vegetable bowl
Buckwheat tossed with broccoli, carrot and bell pepper in a garlic-soy dressing.
Ingredients
- Buckwheat100g
- Broccoli100g
- Carrot1pcs
- Bell pepper1pcs
- Olive oil15ml
- Soy sauce15ml
- Garlic2cloves
Steps
- 1
Cook buckwheat in salted water until tender.
- 2
Sauté broccoli, carrot and pepper with garlic in olive oil.
- 3
Combine with cooked buckwheat.
- 4
Toss with soy sauce and serve.
Nutrition per serving
9gProtein
40gCarbs
10gFat
261Calories
