Green Buckwheat & Roasted Vegetables Fall Dish

Green Buckwheat is a gluten free seed, similar to quinoa that is also a seed not a grain.

Buckwheat can come in brown color, roasted, and green color, fresh and dried.

The brown buckwheat known as Kasha, and used a lot in Eastern European cuisine.

The kasha, which refers to the brown roasted buckwheat, has a very distinct smell and flavor and a lot of people don't like it because of that. The green one on the other hand is super mild in flavor and smell.

Buckwheat is high in fiber and protein. It helps control diabetes and help to prevent heart disease. Its concidered superfood due to the high healthy properties such as antioxidants, minerals, vitamins and amino acids. All of those health benefits can help fight cancer disease.

When I discovered the green buckwheat I was super happy and excited to try it.

I couldn't believe how tasty it is, I loved the texture, I loved how versatile it is, and how satisfying it is. This dish that I created is a great balanced meal for vegans. It is loaded with protein, vegetables and olive oil. All good stuff!

You can use green buckwheat as your morning breakfast instead of oatmeal. with cinnamon and maple syrup - make it sweet. It is divine!

I don't understand how come this seed is not popular and most people don't know about it. It should be at every supermarket, just like quinoa and rice. 

Give it a try and see for yourself.



Green Buckwheat & Roasted Vegetables Fall Dish


Yield: 6-8 servings

2 cups green buckwheat

2 cups water

1 red bell pepper, cubed

1 yellow pepper, cubed

3 cups butternut squash, peeled and cubed

2 cups fresh Brussels sprouts, cut in fourths

1 onion, chopped

2 cloves of garlic, minced

3 tablespoons olive oil



1 tablespoon tamari sauce

1 tablespoon coconut aminos

1 tablespoon coconut nectar

1 teaspoon old bay seasoning

1 cup frozen corn, thawed


Heat oven to 375 F.

Take a sauce pan and cook the buckwheat with water on low heat until all the water has soaked into the buckwheat. Let it cool down completely, then pour it into a big mixing bowl, and start breaking the buckwheat with your hands.

Line a baking sheet with parchemnt paper and place the vegetables in one layer: red bell pepper, yellow pepper, butternut squash,  brussels sprouts, onion, garlic, then drizzle with olive oil, and sprinkle some salt and pepper.

Bake until tender and golden brown,  for about 20 minutes or more.

Then add the vegetables to the buckwheat, add corn and coconut aminos, coconut nectar, old bay seasoning and corn. Mix well, then pour into a pyrex dish, just like in the picture, and bake for about 10 minutes, just to warm it up and get the flavors integrated.

serve warm.