By Aaron Wurm
In a bowl, combine the cooked buckwheat groats, sautéed kale, and roasted cherry tomatoes.
Slice the avocado half and arrange the slices on top of the buckwheat mixture.
Drizzle olive oil and lemon juice over the bowl.
Sprinkle hemp seeds evenly over the contents of the bowl.
Season with salt and black pepper to taste.
Gently toss the ingredients together if desired, or serve with the components distinct for a layered look.
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This Breakfast Vegan Gluten-Free recipe is ready in 20 minutes and features Cooked buckwheat groats, Sautéed kale, Avocado and other delicious ingredients. Contains 320 calories total.
In a bowl, combine the cooked buckwheat groats, sautéed kale, and roasted cherry tomatoes.
Slice the avocado half and arrange the slices on top of the buckwheat mixture.
Drizzle olive oil and lemon juice over the bowl.
Sprinkle hemp seeds evenly over the contents of the bowl.
Season with salt and black pepper to taste.
Gently toss the ingredients together if desired, or serve with the components distinct for a layered look.
Calories per Serving: 320
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