Hearty buckwheat bowl with roasted squash

Hearty buckwheat bowl with roasted squash: a warm bowl recipe with Hokkaido squash, chickpeas, avocado and tahini.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 670 kcal per serving
• Protein: 20 g
• Fat: 30 g
• Carbs: 80 g

Ingredients

• 100 g buckwheat
• 300 g Hokkaido squash
• 100 g chickpeas
• 1 avocado
• 1 tbsp tahini
• 1 tbsp lemon juice
• 2 tbsp olive oil

Method

You’ll need: oven · saucepan · baking tray · stick blender · chopping board · knife · sieve

1. Wash the Hokkaido squash, scoop out the seeds and cut it into wedges. Rinse the chickpeas well and pat them dry.
2. Toss the squash and chickpeas with the olive oil, salt and pepper on a baking tray. Roast in the oven at 200 °C (180 °C fan) for 20–25 min, until the squash is soft and the chickpeas are slightly crisp.
3. Cook the buckwheat in salted water until tender, then drain and let it steam dry briefly.
4. Blend the avocado with the tahini and lemon juice until creamy. Season to taste with salt and pepper.
5. If you like, loosen the cooked buckwheat with a little more olive oil. That makes the bowl more rounded in flavour.
6. To serve, divide the buckwheat between bowls, add the squash and chickpeas and spoon the avocado and tahini cream alongside.

Good to know

A meal like this feels unhurried. Warm, creamy, slightly nutty and still fresh and simple in flavour. Just right when you want something uncomplicated and properly substantial.

Swaps

Buckwheat → quinoa (also provides protein). Chickpeas → white beans (milder, also provide fibre). Tahini → almond butter (also provides unsaturated fats; contains tree nuts). Hokkaido squash → sweet potato (provides beta-carotene).

Allergens

Contains sesame (tahini); good for children as long as the chickpeas stay soft, and fine in pregnancy as long as everything is freshly made with good kitchen hygiene.

Dairy-free recipes