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🍽️ Savory Oat-Buckwheat Bowl with Spring Salad and Flaxseed Oil Dressing

383 kcal · 30 min · 4 servings

Ingredients

• 100 g buckwheat groats
• 0.5 tsp turmeric powder
• salt
• 130 g rolled oats
• 0.5 bunch radishes
• 2 carrots
• 100 g baby spinach
• 200 g frozen peas
• 0.5 bunch basil (10 g)
• 300 g yogurt (3.5% fat)
• 3 tbsp flaxseed oil
• 2 tsp ground flaxseeds

Instructions

1. 1. Place the buckwheat in a pot without oil.
2. 2. Toast the buckwheat for 2 minutes over medium heat.
3. 3. Add turmeric and 750 ml of boiling salted water.
4. 4. Let the mixture simmer for about 20 minutes, stirring occasionally.
5. 5. Remove the pot from the heat.
6. 6. Add 100 g of oat flakes and stir well.
7. 7. Let the mixture swell for 5 minutes.
8. 8. Trim and wash the radishes.
9. 9. Slice the radishes thinly.
10. 10. Peel and wash the carrots.
11. 11. Cut the carrots into long, thin strips using a vegetable peeler.
12. 12. Wash the spinach and shake it dry.
13. 13. Boil the peas for 5 minutes in boiling water.
14. 14. Immediately remove the peas from the water to stop the cooking process.
15. 15. Drain the peas and let them cool down.
16. 16. Wash the basil leaves and shake them dry.
17. 17. Chop the basil finely.
18. 18. Mix the yogurt with the flaxseed oil and the chopped basil.
19. 19. Season the yogurt mixture with salt.
20. 20. Toast the flaxseeds and the remaining oat flakes in a pan without adding any oil.
21. 21. Divide the oat-buckwheat mixture among 4 bowls.
22. 22. Arrange the prepared vegetables on top of the mixture.
23. 23. Drizzle everything with the yogurt sauce.
24. 24. Sprinkle the toasted oat mixture over the dish.

Nutrition per serving

• kcal: 383
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 48 g