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  • Writer's pictureTomtit Farm

Maple Tahini Sprouting Broccoli with Buckwheat


1 bunch of sprouting broccoli, sliced (stalk included)

1 cup buckwheat groats

2 tablespoons olive oil

Salt and pepper, to taste

Optional toppings

Toasted sesame seeds

Chopped fresh herbs (such as parsley or coriander)

Sliced avocado

For the Maple Tahini Dressing :

2 tablespoons tahini

2 tablespoons maple syrup

2 tablespoons lemon juice

2 tablespoons water

1 garlic clove, minced

Salt and pepper, to taste


Rinse the buckwheat groats thoroughly. In a medium-sized saucepan, bring 2 cups of water to a boil. Add the rinsed buckwheat groats and a pinch of salt. Reduce heat to low, cover, and simmer for 10-12 minutes or until the buckwheat is tender. Drain any excess water and set aside.

In a large steamer basket, steam the sprouting broccoli until crisp-tender, about 3-5 minutes. Remove from heat and set aside. In a small bowl, whisk together the tahini, maple syrup, lemon juice, water, minced garlic, salt, and pepper until smooth.

Adjust the consistency by adding more water if needed. Heat olive oil in a skillet over medium heat. Add the cooked buckwheat groats and stir-fry for 4-5 minutes until lightly toasted. Season with salt and pepper to taste.

To serve, arrange the steamed sprouting broccoli on a platter or individual plates. Drizzle the maple tahini dressing over the broccoli. Sprinkle the toasted buckwheat groats on top.

Garnish with optional toppings such as toasted sesame seeds, chopped fresh herbs, and sliced avocado.

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