Hot bowl of kasha with roasted vegetables

A nourishing and comforting bowl where the nutty flavor of roasted buckwheat pairs perfectly with caramelized vegetables. Perfect for a complete vegetarian meal or as a side dish.

Ingredients (for 2 to 3 servings)

For the kasha

• 1 cup of TournevenT roasted buckwheat (kasha)

• 2 cups of water or vegetable broth

• 1 pinch of salt

For the roasted vegetables

• 1 carrot, sliced into rounds

• 1 small red onion, thinly sliced

• 1 cup of mushrooms, sliced

• 1 cup of squash or sweet potato cubes

• 2 tbsp of Tournevent canola oil (or camelina oil)

• Salt and pepper, to taste

Toppings (optional but recommended)

• A handful of kale or spinach

• 2 tbsp of hemp seeds or Tournevent pumpkin seeds

• A few toasted nuts

• A drizzle of hemp oil or cold-pressed canola oil

• Crumbled feta or goat cheese

Preparation

1. Cook the kasha

Rinse the kasha if desired. In a saucepan, bring the water or broth to a boil with a pinch of salt. Add the kasha, reduce heat, cover, and let simmer for about 12 to 15 minutes, until the grains are tender and the liquid is absorbed. Set aside.

2. Roast the vegetables

Preheat the oven to 350 °F (190 °C).

In a large bowl, toss the carrots, onion, mushrooms, and squash with the canola oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25 to 30 minutes, until they are tender and lightly browned.

3. Assemble the bowls

Distribute the warm kasha into bowls. Add the roasted vegetables and the kale or spinach for a touch of freshness.

Garnish with the seeds, nuts, a bit of cheese, and finish with a drizzle of oil to enhance the flavors.

Variations

Add:

• roasted TournevenT yellow peas for more protein

• a poached egg

• or a bit of grilled tofu

Tip

To accentuate the flavor of the kasha, you can sauté it for 1 minute in a spoonful of oil before adding the water or broth.