RECIPE: Super grain buddha bowl with rainbow carrots

I am clearing out my pantry and somewhere to the back I found some dry spelt and dry buckwheat. Seeing that it was not a huge amount, I thought I would throw them together into a buddha bowl! This bowl is packed with fibre and veggies, and the sesame and soy sauce add a nice flavour. The edamame beans are great to add some protein. Also, it combines with the yellow, orange and purple to make a bit more of a rainbow!

I really liked eating these grains, seeing that it was so different then the rice-pasta-noodles vibe I tend to be in with my dinners/lunches. This buddha bowl can be enjoyed as a filling lunch or a light dinner (seeing that it is 450 kcal). If you like to add some more healthy fats, add some sesame oil or some avocado. You can of course also add some more nuts or seeds (some pumpkin or sunflower seeds would be awesome!), which I tend to find easier than avocado’s when cooking for one.

Rainbow carrot buddha bowl spelt buckwheat edamame

Ingredients for one bowl:

  • 35 grams of spelt, pre-soaked for 2 hours in cold water
  • 35 grams of buckwheat
  • 120 grams of grated rainbow carrots, I used around 40 of a yellow, orange and purple variety
  • 100 grams of edamame beans
  • 1 tsp. of sesame seeds
  • 1 tbsp. of soy sauce



  1. Add new water to your spelt and bring to a boil, set a timer for 20 minutes
  2. With 10 minutes remaining, add your buckwheat, when the time has elapsed, drain and add salt to taste
  3. In a bowl, assemble your grated carrot, edamame beans and spelt-buckwheat mixture
  4. Put an espresso glass with your soy sauce in the middle (or sprinkle it over immediately)
  5. Sprinkle over your sesame seeds and serve

Rainbow carrot buddha bowl spelt buckwheat edamame before dressing

After serving you can pour over the soy sauce!

Rainbow carrot buddha bowl spelt buckwheat edamame pouring on dressing.2


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