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Buckwheat bowl with feta and nuts

Buckwheat bowl with feta and nuts

Prep: 11 min Cook: 23 min Total: 34 min 1 servings Easy Breakfast

Ingredients

  • 30 g Buckwheat
  • 30 g Chicken fillet
  • 70 g Red beetroot (or pumpkin)
  • 40 g Carrot
  • 10 g Crushed walnuts
  • 25 g Feta
  • 23 g Spinach or arugula
  • 10 g Oil
  • to taste Salt, pepper, herbs, lemon juice

Instructions

  1. 1
    Cook buckwheat according to package instructions and place in a bowl.
  2. 2
    Cut chicken fillet into cubes and pan-fry without oil on high heat for 12-17 minutes.
  3. 3
    At the very end, reduce heat, add smoked paprika, curry or other favorite spices and salt. Cover with a lid for a few minutes so the spices bloom.
  4. 4
    Grate the peeled beetroot and carrot on a coarse grater and add to the buckwheat in the bowl.
  5. 5
    Add the chicken to the buckwheat with vegetables.
  6. 6
    Cut feta into cubes and place in the bowl on the side.
  7. 7
    Add all other ingredients, drizzle with lemon juice.
  8. 8
    If you like, I recommend adding some prunes or olives to taste.