
Buckwheat or millet porridge with vegetables. Which grain you choose is up to you. Both work perfectly here! 🙂 A delicious and hearty dish… suitable for any meal of the day! I like it for breakfast because I feel full of energy throughout the day after such a healthy start. Vegan, gluten-free, lactose-free. Take it with you in your lunchbox!

Ingredients (for 2 people)
- 7-8 tablespoons of raw buckwheat (or millet)
- Water (enough to cover the grain by about 2 cm) or vegetable broth (optional – enough to cover the grain)
- 2 medium-sized cooked/baked beets
- 1/2 onion
- 1 garlic clove
- Salt and pepper to taste
- 1/2 avocado
- 2 handfuls of fresh spinach (preferably organic)
- 2 tablespoons of vegan butter (or clarified butter or regular butter) + 2 tablespoons of olive oil
- Parsley for garnish
- Sunflower seeds/pumpkin seeds/pine nuts for garnish
Instructions
- Rinse the buckwheat under running water. Cover with water or broth so that it’s about 2 cm above the grain. Cook until soft, then set aside.
- Chop the onion and garlic into small pieces.
- Wash the spinach and pat it dry with a paper towel.
- Grate the cooked or baked beets on a coarse grater.
- If you want to add seeds for garnish, toast them in a dry pan until golden. Set aside.
- Heat the olive oil in a pan. Add the onion and garlic and sauté until golden and translucent.
- Add the beets and sauté everything together.
- Add the cooked buckwheat and butter. Stir to combine all the ingredients. Simmer for about 2 minutes.
- Then add the washed spinach and continue simmering for about 2-3 minutes. Add salt and pepper to taste.
- Serve with sliced avocado. Garnish with toasted seeds and chopped parsley.
