Buckwheat Bowl with Smoked Paprika Chicken (or Chickpeas)

A flexitarian take on a Buddha Bowl, choose either smoky chicken or chickpeas as a protein “anchor” to top nutty buckwheat and seasonal chard, topped with creamy avocado to create a symphony of textures and flavors perfect for lunch or a simple dinner.

Serves 4
Recipe adapted from www.drhyman.com

Ingredients

For Chicken or Chickpeas

• ½ cup goat or sheep’s milk yogurt (or unsweetened plain coconut yogurt), plus more for garnish
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoon fresh lime juice
• 1 Tablespoon smoked paprika
• 2 cans chickpeas, drained and rinsed

For Salad

• 1 cup toasted buckwheat groats
• 4 cups roughly chopped rainbow Swiss chard leaves
• 1 ripe avocado, halved, pitted and sliced

For Dressing

• 1 large bunch scallions, trimmed (or 1 stalk green garlic, trimmed) or 1 rehydrated Maranatha Farms Garlic Coin*
• 1/3 cup extra virgin olive oil
• 3 Tablespoons fresh lime juice
• ½ teaspoon salt
• 1 teaspoon grated lime zest

Method

1. To marinate chicken or chickpeas: combine the yogurt, olive oil, lime juice and paprika in a large mixing bowl. Add the chicken or chickpeas and toss to coat well. For chicken, marinate in the refrigerator for at least 30 minutes, or up to 1 day.
2. To prepare buckwheat groats, place the groats in a medium pot and cover with 2 cups of water. Bring to a boil, then reduce heat to low. Cover and let simmer until tender but still holding their shape, about 10 minutes. Drain excess water and set the cooked groats aside to cool.
3. To prepare chicken, preheat the grill to 450 degrees Fahrenheit (alternatively, heat a grill pan on the stovetop over high heat). Wipe excess marinade from the chicken and grill for 8-10 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit. If using chickpeas in place of chicken, place chickpeas and marinate in a medium saucepan and heat over medium low, stirring occasionally, until heated through, about 3-4 minutes.
4. While the chicken is on the grill, prepare dressing. Place the scallions directly on the grill and grill for 5-7 minutes, or until charred all over. Chop into small pieces. Transfer to a medium bowl and add the olive oil, lime juice and salt. Mix well. *If using garlic coin, skip the step for grilling the scallions and add rehydrated garlic coin directly to bowl with oil, lime juice and salt.
5. In a large bowl, gently mix the cooked, cooled groats and chopped chard. Add most of the charred scallion dressing and toss to coat. Divide the groats among individual bowls and top with avocado and grilled chicken. Drizzle each bowl with some of the remaining dressing and add a dollop of yogurt and a sprinkle of lime zest. Serve with fresh lime wedges.