Ingredients
- 180g buckwheat (uncooked)
- 200g prawns (peeled and deveined)
- 150g green beans (trimmed)
- 200g pumpkin (peeled and diced)
- 1 medium courgette (zucchini, diced)
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp smoked paprika (or your preferred seasoning)
- Salt and pepper to taste
- Fresh herbs (like parsley or coriander) for garnish (optional)
Instructions
- Cook the buckwheat: Rinse the buckwheat under cold water. In a saucepan, bring 480ml of water to a boil. Add the buckwheat and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes, or until tender. Remove from heat and let it sit, covered, for an additional 5 minutes.
- Prepare the vegetables and prawns: While the buckwheat is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the diced pumpkin and cook for 5-7 minutes until slightly tender. Add the green beans and courgette to the skillet and continue to cook for another 5-7 minutes until all vegetables are tender. Push the vegetables to one side of the skillet and add the remaining tablespoon of olive oil. Add the prawns, season with smoked paprika, salt, and pepper, and cook for 3-4 minutes until the prawns are pink and cooked through.
- Combine: Fluff the cooked buckwheat with a fork and then mix it into the skillet with the vegetables and prawns. Combine everything well and cook for an additional minute to heat through.
- Serve: Garnish with fresh herbs if desired, and enjoy your healthy meal!
Cooking Time
- Total Time: Approximately 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Estimated Macros per Serving (Serves 2)
- Calories: 400 kcal
- Protein: 28g
- Carbohydrates: 50g
- Fat: 14g
- Fibre: 8g
Notes
- Adjust the portion sizes and ingredients as needed to meet your dietary goals or preferences.
- Feel free to add spices or additional vegetables according to your taste!
Enjoy this wholesome, vibrant dish packed with flavour and goodness.
