dinner · lunch · Middle Eastern-inspired
Tahini Lemon Black Bean & Cabbage Buckwheat Bowls
A nutty grain bowl with black bean, cabbage, and a tahini lemon finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 3 cups buckwheat
- 2 cups black bean, drained and rinsed
- 5 cups cabbage
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp tahini
- 3 tbsp lemon juice
- 1 tsp cumin
- 2 cups romaine
Equipment
Large skillet + Mixing bowl
How to make it
- 1
Whisk the tahini, lemon juice, cumin, olive oil, and salt into a dressing.
- 2
Cook the black bean with the cabbage in a large skillet. Cook until the black bean is hot and the vegetables are tender.
- 3
Divide the buckwheat and romaine among bowls, add the black bean and cabbage, and spoon over the dressing.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, soy-free, tree-nut-free, vegan, vegetarian.
Contains sesame. Packaged ingredients can vary, so check labels and cross-contact information.