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🍽️ Buckwheat Bowl with Asparagus Skewers and Vegetables

417 kcal · 30 min · 4 servings

Ingredients

• 200 g buckwheat
• salt
• 2 baby pak choi (300 g)
• 1 bunch radishes
• 250 g white asparagus
• 4 tbsp vegan margarine
• 2 tbsp spelt wholemeal flour (25 g)
• 100 ml vegetable broth
• 100 ml soy cream
• 1 tsp mustard
• 0.5 organic lemon (zest and juice)
• 1 pinch turmeric
• pepper
• 2 tbsp olive oil

Instructions

1. 1. Rinse the buckwheat under cold water.
2. 2. Place the buckwheat in a pot with double the amount of boiling salted water.
3. 3. Cook the buckwheat on low heat for 15 to 20 minutes.
4. 4. Thoroughly wash the pak choi and radishes.
5. 5. Cut the pak choi leaves in half lengthwise.
6. 6. Quarter the radishes.
7. 7. Peel the asparagus and cut off the woody ends.
8. 8. Cut the asparagus into 4 to 5 cm long pieces.
9. 9. Carefully thread the asparagus pieces onto 4 wooden skewers.
10. 10. Heat margarine in a pot.
11. 11. Dust the margarine with flour.
12. 12. Sauté the mixture while stirring for 2 minutes over medium heat.
13. 13. Pour in the vegetable broth while stirring.
14. 14. Let the sauce simmer for 5 minutes on low heat.
15. 15. Stir the soy cream, mustard, lemon zest, and half of the lemon juice into the sauce.
16. 16. Season the sauce with turmeric, salt, and pepper.
17. 17. Heat 1 tablespoon of oil in a pan.
18. 18. Sauté the pak choi and radishes in it for 5 minutes over medium heat.
19. 19. Season the vegetables with salt and pepper.
20. 20. Heat the remaining oil in a second pan.
21. 21. Fry the asparagus skewers from both sides in 10 minutes over medium heat until golden yellow.
22. 22. Season the asparagus skewers with salt and pepper.
23. 23. Drizzle the asparagus skewers with the remaining lemon juice.
24. 24. Fill the buckwheat, vegetables, and skewers into 4 bowls.
25. 25. Add the sauce.

Nutrition per serving

• kcal: 417
• Protein: 9 g · Fett/Fat: 23 g · Carbs: 43 g