Kale & Carrot Buckwheat Bowl With Creamy Cashew Dressing
15m prep 10m cook 25m ready
A hearty bowl featuring buckwheat, kale, seasoned carrots, and a creamy cashew dressing. This gluten-free and anti-inflammatory dish is packed with fiber and minerals.
Ingredients
- 2 medium carrots peeled and diced
- 29.6 ml fresh parsley finely minced
- 14.8 ml extra-virgin olive oil
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml stemmed kale thinly sliced
- 14.8 ml extra-virgin olive oil
- 473 ml cooked buckwheat
- 237 ml shredded red cabbage
- 1 medium avocado sliced
- 29.6 ml red onion finely diced
- 0.5 medium lemon halved
- 118 ml Creamy Cashew Dressing
Nutrition (per serving, estimated)
Estimated based off 9 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 122 mg
- Iron: 4.04 mg
- Magnesium: 138 mg
- Phosphorus: 323 mg
- Potassium: 1137 mg
- Zinc: 2.74 mg
Let's Cook
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Step 1.
Bring a pot of water with a steamer insert to a boil. Place the diced carrots in the basket and steam for about 10 minutes, until tender. Transfer the steamed carrots to a small bowl and toss with the minced parsley, olive oil, salt, and pepper.
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Step 2.
While the carrots steam, in a medium bowl, massage the sliced kale with the olive oil for a couple of minutes by hand, until the leaves become tender and shiny.
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Step 3.
Assemble each bowl with half of the steamed carrots, massaged kale, cooked buckwheat, shredded red cabbage, sliced avocado, and diced red onion. Garnish each bowl with a lemon wedge and drizzle with the creamy cashew dressing.
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