Bowl with buckwheat, tofu, spinach and carrot

Ingredients

• cooked buckwheat: 3/4 cup, about 150 g
• tofu: 1 serving, about 120 g
• spinach: about 70 g
• carrot: 1-2 pcs, about 120 g
• olive oil: 1 tbsp, about 7 g

Instructions

1. Measure out the cooked grain or legumes and the protein.
2. Chop the vegetables and herbs.
3. Assemble in a bowl, add the dressing and toss before serving.

Nutrition

Contains: Soy

Swaps

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• Tofu can be swapped for chicken/fish 150 g, 2 eggs, or cottage cheese 180 g.
• For a plant-based version: chickpeas or beans 160 g.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.

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