Vegan Buckwheat Porridge with Spicy Vegetables
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
5
Description
Vegan buckwheat porridge with spicy vegetables
Ingredients
- Buckwheat Groats - 10 oz
- Chicken Broth - 20 fl oz
- Onion - 1 head
- Garlic - 1 clove
- Sweet Potato - 10 oz
- Eggplants - 10 oz
- Paprika - ½ teaspoon
- Ground Cumin - ½ teaspoon
- Ground coriander - ½ teaspoon
- Cardamom - ½ teaspoon
- Olive Oil - 0 fl oz
- Za'atar - to taste
- Cilantro - to taste
- Salt - to taste
Step by Step guide
Step 1
Prepare all ingredients. Preheat the oven to 355°F.
Step 2
Finely chop the onion and garlic.
Step 3
Peel and dice the sweet potato and eggplant into medium cubes.
Step 4
Mix all the spices except for the za'atar.
Step 5
Combine half of the spice mixture with the oil, then mix separately with the sweet potato and eggplant. Add salt.
Step 6
Spread the sweet potato on a baking sheet and bake in the oven for 20 minutes.
Step 7
Meanwhile, heat olive oil in a pot and sauté the onion. When the onion turns golden, add the garlic and sauté for another 30 seconds.
Step 8
Add the buckwheat, sauté for 2 minutes, then pour in the broth. Add salt, the remaining spices, bring to a boil, and cook covered on low heat until the buckwheat is done.
Step 9
Add the eggplant to the sweet potato and bake the vegetables for another 20 minutes.
Step 10
Serve the buckwheat with sweet potato and eggplant, sprinkled with za'atar and garnished with cilantro sprigs.
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