- buckwheat: 120 g
- olive oil: 1 tbsp
- brussels sprouts: 100 g
- brown mushrooms: 10 pieces
- parsnip: 2 pieces
- beetroot: 1 lump
- broccoli: 0.5 pieces
- turmeric powder, pepper, salt, bell pepper (of each about): 1 tsp
- garlic (optional): 1 clove
- sesame seeds: 1 tsp
- sunflower seeds: 1 tsp
- for the tahini sauce: tahini: 5 tbsp
- water (if necessary more): 6 tbsp
- garlic clove: 1 clove
- honey or maple syrup, rice syrup, date syrup: 1 tbsp
- lemon juice: 0.5 tbsp
- salt: 0.25 tsp
Pour the buckwheat into a pot with double the amount of water and add a teaspoon of vegetable stock. Let it simmer with a lid for about 20 minutes until the buckwheat has absorbed all of the water.
In the meantime rinse the vegetables, if necessary peel them and cut them into bitesized pieces.
Heat some olive oil in a pan and press the garlic clove into it and let it intensely fry for about one minute. Add the broccoli and let it fry for about five minutes. At last add the remaining vegetables.
For the tahini sauce mix all of the remaining ingredients except for the seeds in a bowl together.
As soon as the buckwheat is ready and the vegetables are cooked mix them together in a bowl or on a plate, add the sauce on top and finally garnish with lightly roasted sunflower and sesame seeds. Enjoy!