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Make it with Hamilton Beach: Buckwheat Bowls
Recipe Notes

1 cup roasted buckwheat

1 cup water

1 small red beet

1 small avocado

3-4oz cooked cubed chicken

1 tbsp extra virgin olive oil

Sprouts and micro greens for garnish

Sea salt and pepper to taste

  1. Using the Compact Multicooker add 1 cup of water and 1 cup of buckwheat and press cereal button.  Meanwhile, peel and slice beet in half.  Shred in food processor using shredding disc.  Wash and cut pepper and slice in food processor using slicing disc.  Wash and chop avocado into cubes. 
  2. Once buckwheat is cooked, store half in the fridge for breakfast the next day.
  3. Assemble all ingredients and drizzle olive oil over top before eating.