How to Make Savory Buckwheat & Veggie Breakfast Bowl with Hemp Gremolata
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In a saucepan, combine buckwheat and water; bring to a boil, then simmer covered for 10 minutes until tender.
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Heat olive oil in a skillet over medium heat; sauté zucchini and bell pepper for 5 minutes until softened.
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Add spinach to skillet and cook 1 more minute until wilted.
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Mix parsley, hemp seeds, lemon zest, and garlic in a small bowl for gremolata.
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Assemble bowl: layer buckwheat, veggies, and spoon hemp gremolata over top. Season with salt and pepper.
Pro Tips for Perfect Savory Buckwheat & Veggie Breakfast Bowl with Hemp Gremolata
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of raw buckwheat groats, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Savory Buckwheat & Veggie Breakfast Bowl with Hemp Gremolata?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Savory Buckwheat & Veggie Breakfast Bowl with Hemp Gremolata?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for raw buckwheat groats?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.