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Pumpkin, Broccoli, Avocado, Mushroom and Buckwheat Bowl

Pumpkin, Broccoli, Avocado, Mushroom and Buckwheat Bowl

Introducing the Avocado Buckwheat Bowl - the flavour packed, nutrition boosting, all round natural meal sure to satisfy any grumbling tummy. 

When it comes to big meals like lunch and dinner, it can be hard to find vegan-friendly meals. And when you do find them, often they can lack creativity, flavour, and appeal. That's why I started - to make your life a little easier! We all know life is hard enough as it is. Who needs to stress over food? 

I'm very excited to put your weary minds at ease! Because this recipe is bound to impress. Why? My answer - why not!! It has everything you need and more. 

Let's get those mouths drooling as we see why this is a 'must have' recipe in your kitchen. 

25 minutes, 12 ingredients and a very hungry tummy - that's all you need to get this dinner done. You can even snack along the way (I won't tell if you don't!) 

We kick start this bowl of goodness off with buckwheat and stock. Buckwheat is known for its impressive high protein, fibre, and antioxidant levels. It also contains important amino acids (a compound used by the body to build protein and muscle foundations) and essential vitamins. 

Broccoli, mushroom, and pumpkin is then added in for your complex carbs, dietary fibre, omega-3 fatty acids, vitamin B, vitamin A, potassium, and iron - the list goes on! However, these are the main nutritional benefits. These vegetables also help to keep you fuller for longer (that should help with those late night cravings).

Top it off with cherry tomatoes, scallions, beans, and sprouts, this dish couldn't offer much more. But wait! We still have one more important ingredient. Avocado. Possibly one of the most important parts to this dish. Or maybe it's just my favourite. Regardless, you want this in your bowl and in your belly! Not only for its nutritional value (packed full of good fats, potassium, and fibre to name a few) but also for the taste. Mash it up and layer it on or dice it and pop it in, but just don't forget too add it.

The avocado buckwheat bowl is a great stomach filling, taste bud pleasing, main meal that is:

  • Vegan and Gluten Free.
  • Easy to make.
  • Super healthy (try finding a nutrient that isn't in this dish).
  • Visually appealing and tasty.
  • Filling.

This recipe will make two serves, so perfect for an easy dinner for 2. Are you the only one eating this? Not a problem at all. Either half the recipe to make one serve, or even better, make the second one and pop it in the fridge for the next day! And ta-da, your lunch is all ready to go (or dinner, as this will keep well for 24 hours). Just remember to store your second portion in an airtight container. 

So if you are looking for something (dare I say) 'perfect' in every aspect, then look no further. Go to that kitchen, make some magic and enjoy! 

Looking for a bit more taste? Try adding a vegan, gluten free dressing. And if you do, let us know which one you used. 

Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Avocado, Cilantro, Coconut, Mushrooms, Tomatoes


For the bowl

  • 1 avocado
  • 91 g broccoli (chopped florets)
  • 170 g buckwheat
  • 8 cherry tomatoes (sliced)
  • 1 tbsp extra virgin coconut oil
  • 4 g fresh coriander (finely chopped)
  • 50 g fried fava beans
  • 140 g mushroom (sliced)
  • 232 g pumpkin (diced)
  • 1 medium scallion (finely chopped)
  • 108 g seed sprouts
  • 442 g vegetable broth

For the dressing

  • 2 tsps black tahini
  • 2 dashes cayenne pepper
  • 2 tablespoons extra virgin olive oil
  • 4 limes (juiced)
  • 1 tsp sea salt
  • 101 g watermelon (mash with a fork)


  1. Preheat a medium size pot with the the vegetable broth and boil the buckwheat, then turn it off and then leave it on the stove for about 20 min.
  2. Use a medium size pot to boil some water for the pumpkin and the broccoli.
  3. Add the pumpkin first and boil for 3 minutes. Then add the broccoli to the pot as well and boil both things for another 2 minutes until the pumpkin is soft and the broccoli al dente.
  4. Preheat a big skillet and add the pumpkin, broccoli and mushrooms fry everything with coconut oil for 3-5 minutes.
  5. In a small bowl combine the watermelon dressing ingredients. The watermelon pieces should be tiny.
  6. To serve put the buckwheat on the bottom first and then add the rest of the ingredients and the dressing on top.


This goes great with our watermelon black tahini dressing with lemon

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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