Delicata Buckwheat Bowls
Servings: 4 servings
½ cup raw buckwheat groats
1 small head cauliflower, cored and roughly chopped
1 tablespoon coconut oil
2 tablespoons sesame oil
1 small yellow onion, sliced ¼ inch thick
1 small delicata squash—halved, seeded and cut into ¼-inch half-moons
One 1-inch piece fresh ginger, peeled and minced
1 large garlic clove, minced
1 large broccoli head—stems peeled and cut into ¼-inch rounds, florets cut into bite-size pieces
2 cups vegetable broth
2 tablespoons tamari
2 tablespoons sesame seeds
¼ cup loosely packed fresh cilantro leaves
1. Rinse the buckwheat under cold water until the water runs clear. Combine the buckwheat in a saucepan with the chopped cauliflower and 2 cups water, then add the coconut oil and bring to a boil over medium-high heat. Cover, reduce the heat to a simmer and cook until the water is almost fully absorbed, 8 to 10 minutes. Remove from the heat and let stand for 5 minutes before removing the lid.
2. While the buckwheat cooks, heat a 10-inch skillet over medium-high heat. Add the sesame oil; once shimmering, add the onion, and cook, stirring, for about 1 minute. Add the squash and sauté for about 3 minutes.
3. Add the ginger and garlic, stir to combine, and cook until fragrant, about 3 minutes. Add the broccoli, broth and tamari, cover and cook until the broccoli is tender, about 5 minutes.
4. To serve, divide the buckwheat-cauliflower mixture among four bowls, then spoon the squash-broccoli mixture on top. Garnish with sesame seeds and cilantro.