Mexican Veggie Bowl with Buckwheat and Avocado Sauce

We just love it that there are so many vegetarian options and yummy flavors to work with in the Mexican cuisine. The base of this bowl is buckwheat, mixed vegetables, and kidney beans combined with a yummy avocado sauce.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Dinner

Servings: 2

Calories: 483kcal

Ingredients

For the burrito bowl

3/4 cup uncooked hulled buckwheat uncooked
1 cup eggplant chopped
1/2 cup onion chopped
2 cups tomato chopped
3/4 cup cooked kidney/black beans drained and rinsed
1 clove garlic minced
1 cup bell pepper (capsicum, any color) chopped
sea salt to taste
black pepper to taste
2 tbsps Tex Mex seasoning scroll down for our mix
1/2 cup water

For the avocado sauce

1/2 avocado
1 clove garlic
1/2 lime/lemon juice only, or to taste (use less if using lemon)
1/2 cup fresh parsley/cilantro chopped
3 tbsp plain unsweetened yogurt (optional)
sea salt to taste
black pepper to taste

Instructions

Cook buckwheat according to the instructions on the package. This will take about 15-20 minutes.
Meanwhile, heat cooking oil over medium heat. Saute onion for 2-3 minutes. Then add garlic and Tex Mex seasoning. Cook for 2-3 minutes more. Stir regularly.
Add bell pepper and eggplant, cook for 2-3 minutes more, stir regularly. Add more oil if needed.
Stir in tomatoes and water. Season with salt and pepper to taste. Cover and cook for 10-15 minutes, or until tomatoes start to fall apart.
Stir in kidney beans and cook until heated through.
Meanwhile, add all avocado sauce ingredients in a blender and process until smooth. Add water if needed to improve consistency. Set aside in the fridge.
When ready, serve with cooked buckwheat and avocado sauce.

Notes

Tex Mex seasoning: