Buddha bowl with buckwheat and ginger tamari dressing

Ingredients

200g (1 cup) raw buckwheat (see note)
500ml (2 cups) water
2 teaspoons lightly toasted sesame seeds, plus extra, to serve
1 teaspoon sesame oil
1/4 red cabbage, thinly sliced
2 tablespoons sushi seasoning
350g frozen edamame pods
200g sugar snap peas, trimmed
1 avocado, thinly sliced
1 large carrot, cut into thin ribbons

Method

Heat a large saucepan over medium-high heat. Add the buckwheat and cook, stirring, for 3-4 minutes or until aromatic. Add the water and bring to the boil. Reduce the heat to low. Simmer, covered, for 12 minutes or until just tender. Drain. Transfer to a bowl. Stir in the sesame seeds and oil.

Meanwhile, combine the cabbage and sushi seasoning in a bowl. Set aside for 10 minutes to develop the flavours. Drain.

Cook the edamame and sugar snaps in a saucepan of boiling water for 2 minutes or until tender crisp. Refresh under cold running water. Drain. Remove edamame beans from pods. Discard pods.

For the dressing, whisk together all the ingredients in a small bowl.

Divide buckwheat, cabbage mixture, sugar snaps, edamame, avocado and carrot among bowls. Drizzle with the dressing and sprinkle with extra sesame seeds.

Original recipe: Buckwheat Buddha bowl with ginger tamari dressing