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Savoury Buckwheat Breakfast Bowl

As more people choose to revert back to a diet rich in natural, unadulterated ingredients, many are rediscovering the taste, versatility, and health benefits of ancient grains.

A popular grain that you can use interchangeably with bulgur or spelt by using the same cooking methods is buckwheat.

Buckwheat is not actually wheat. It’s a gluten-free seed or a pseudo-cereal like an amaranth and quinoa. It is used extensively in raw food recipes, or as flour for a range of meal options. 


2 cups buckwheat

1 egg

1 onion 

1 cup brown mushrooms, sliced

2-3 sprigs flat-leaf parsley leaves

2 tbsp butter

Bunch of alfalfa sprouts

Pepper to taste

Pinch of salt

Buckwheat is a source of high-quality and relatively inexpensive plant-based protein.


  1. Cook the buckwheat as per package instructions.
  2. Slice the onions and mushrooms. Fry onions in a pan on medium to high heat with butter and pinch of salt. Add mushrooms and chopped parsley and sauté for 5 minutes adding salt and pepper to taste.
  3. Add the buckwheat and combine all ingredients. Cook for 2 extra minutes.
  4. In a separate frying pan, fry the egg. Top your bowl with the egg and sprouts and serve.

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