Recipe
Buckwheat Grain Salad Bowl
Buckwheat asparagus carrots avocado tossed with almond milk
Ingredients
- 200 g Buckwheat
- 150 g Asparagus
- 100 g Carrots
- 75 g Avocado
- 50 g Almond Milk
Steps
- Cook the buckwheat until tender.
- Steam the asparagus until crisp.
- Chop the carrots into small pieces.
- Dice the avocado for inclusion.
- Combine all components with almond milk for serving.
Per serving
212 kcal · protein 8.1 g · carbs 41.1 g · fat 3.7 g
Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.
Diet and allergens
Contains: wheat
Labels: vegan, vegetarian, dairy-free, egg-free, nut-free, shellfish-free, soy-free
Tags come from the ingredient foods. Check packaged ingredients for your own allergies.
Educational information only, not medical or dietary advice. Consult a qualified health professional for personal nutrition guidance.