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 - 12.3 oz
- Chicken Broth - 20 fl oz
- Onion - 1 head
- Garlic - 1 clove
- Sweet Potato - 10.6 oz
- Eggplants - 8.8 oz
- Paprika - ½ teaspoon
- Ground Cumin - ½ teaspoon
- Ground coriander - ½ teaspoon
- Cardamom - ½ teaspoon
- Olive Oil - 1 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 356°F.
Step 10
Serve the buckwheat with sweet potato and eggplant, sprinkled with za'atar and garnished with cilantro sprigs.
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.
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