Ingredients (for one bowl)

70-80 g of buckwheat grains Mulino Marello

Baked pumpkin to taste

3 tablespoons of chickpeas

Raw cabbage to taste

A quarter of an avocado

Onion sprouts to taste

A spoonful of sunflower seeds

Preparation

Rinse the buckwheat and cook it for about 20 minutes in salted water as if it were rice. Drain and let cool. Thinly slice the cabbage, slice the avocado, prepare the pumpkin and chickpeas. Assemble the bowl by pouring the buckwheat and adding the pieces of pumpkin, chickpeas, cabbage, sprouts and avocado. Season with extra virgin olive oil and sunflower seeds.