Recipe: Mexican Buckwheat Bowl

Buckwheat grain is not a new-fangled thing by any means. In fact, it dates back to biblical times. But does anyone else feel that lately buckwheat has been living in the shadow of quinoa? It’s been all quinoa this, quinoa that. And not that we are hating on quinoa—it’s cheap, it’s nutritious, it goes with just about everything, and it’s readily accessible. We just know that there is more out there.

Buckwheat is gluten-free, high in resistant fiber (which lowers your blood sugar and promotes weight loss), and contains anti-carcinogenic properties and hypertension-fighting nutrients, amongst other things. Talk about a food that works for you!

Buckwheat is also super tasty and pretty much goes with everything. Exhibit A: this Mexican buckwheat bowl (because who doesn’t like Mexican?).

Buckwheat cooks up just as easily as quinoa and other grains.

AND it's super tasty with taco seasoning. Running theory: taco seasoning makes every grain more tasty.

In most cases, it’s easier to just buy than to make on your own, but this taco seasoning recipe is super easy, inexpensive, lasts longer, and you probably have all the ingredients already.

And now for the veggies. Look how much color is being added to this bowl!

Of course you can choose a green or red bell pepper, but I added half of a yellow and half of an orange to get a breadth of color. I also used a bagged spring mix, but chopped romaine would be delicious. If you want some heat, add a jalepeño. Also, it’s a good idea to shred your own cheddar cheese. For some reason, it tastes so much more fresh. If you ain’t got time for that, go ahead and buy it shredded.

This meal is great for dinner because it virtually takes no time to make. Just cook, chop, assemble, and mix. Easy as that. It could have been a part of Rachael Ray's 30 Minute Meals. Does anyone else remember that show?

Anyways, the finishing touch on this is a super simple Mexican dressing. Pro tip: put the ingredients in a Mason Jar and just shake to mix. It also acts as a storage container because you can just stick in the fridge once you're done. One less dish dirtied up=happier you.

And now you're done! This recipe serves about four, so it's perfect for a weeknight dinner or meal prep for the week. It's delicious and suprprisingly filling, so it's really good for any time you want it. Olé!

Ingredients

buckwheat bowl
1 cup of buckwheat
2 cups of water
1 1/2 tablespoons taco seasoning
1 can of black beans
8 ounces shredded cheddar or pepper jack cheese
1/2 of an orange bell pepper and 1/2 of a yellow bell pepper
2 cups of lettuce
1 avocado
1 medium tomato

Mexican dressing
1 cup of plain greek yogurt (or mayonnaise)
1 cup of milk
1 teaspoon taco seasoning
1 tablespoon cilantro
1/2 of a lime
1/4 of a cup of salsa, if desired

Taco Seasoning
1 tablespoon of chili powder
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon red crushed pepper flakes
1/4teaspoon of oregano
1/2 teaspoon of paprika
1 1/2 teaspoon of cumin
1/2 teaspoon of salt
1 teaspoon of pepper

Directions

bowl
Combine buckwheat and water, bring to a boil, and cover. Simmer for 12 minutes (double-check with package directions as they may vary). Stir in taco seasoning and let sit for a couple of minutes. Add desired toppings. Drizzle dressing and garnish with cilantro. Serve with fresh lime to sqeeze over the top. El fin!

mexican dressing
Combine yogurt, milk taco seasoning, cilantro, lime juice, and pico de gallo if desired. Whisk until creamy.

taco seasoning
Assemble ingredients in a Mason Jar. Shake together until completely mixed.

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