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Roasted Red Pepper Buckwheat Super Bowl

by Veronika

Buckwheat is a fruit seed that is closely related to rhubarb, sorrel and knotweed. It’s full of nutrients and it can be a great substitute for wheat, rye, barley and oats. It’s also high in fibre, protein and contains significant amounts of iron and magnesium. Buckwheat has also health benefits, such as reduces blood pressure is diabetic friendly, it also contributes to mental health and more.

Roasted Red Pepper Buckwheat Super Bowl

Preparation Time: 10 minutes
Cooking Time: 25 minutes

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  • 2 cups of buckwheat
  • 1 ordinary red pepper
  • 2 mini red pepper
  • 1 red onion
  • handful of kale
  • 6 cherry tomatoes
  • 1 tsp of chilli flakes
  • ½ tsp of turmeric
  • tamari sauce
  • 2 spring onions
  • 1 tsp of vegan green pesto from ZEST
  • 6 chopped sun-dried tomatoes
  • half of feta cheese
  • olive oil (just for cooking the mix)
  • 2½ cups of water
  1. Preheat the oven to 200° and then cut the peppers into half and drizzle with olive oil and bake for 15-20 minutes.

  2. Then put x2 cups of buckwheat into a saucepan with 2.5 cups of water, then cook for 5 minutes or so (follow the cooking instructions).

  3. Whilst the pepper and buckwheat are cooking, start with a preparation of your your veggie mix.

  4. On the olive oil fry the following >> cherry tomatoes, mini red pepper, add chilli flakes, tumeric, tamari sauce, vegan green pesto, sun-dried tomatoes, feta cheese and bit more tamari sauce if you wish.

  5. Once is the mix ready mix in the cooked buckwheat and fill half of the red pepper (once cooked). You can add the spring onion on the top to add a bit of freshness.

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