First, cook the buckwheat. Add buckwheat groats to a pot, pour in 1 1/4 cups of water, season with salt, and bring to a boil. Reduce heat, cover, and simmer for about 15-20 minutes, or until the buckwheat has absorbed all the water and is tender.
While the buckwheat cooks, heat a skillet with olive oil. Add the finely chopped onion and cook until softened (about 3-5 minutes).
Add the ground meat to the skillet with the onions. Cook over medium heat, stirring constantly and breaking up the meat with a spoon, until it's browned and no pink remains. Stir in the minced garlic and cook for another 1-2 minutes.
Season the ground meat with salt and pepper to your liking. If you want it extra juicy, you can add a splash of water and simmer, covered, for a few minutes.
Peel the avocado, remove the pit, and cut it into cubes or slices.
Serve the cooked buckwheat in bowls, topped with the savory ground meat. Garnish with avocado pieces and, if you have it on hand, some chopped fresh parsley. (Enjoy this simple, yet wonderfully satisfying combination!)
- For fluffier buckwheat, lightly toast it in a dry pan for a few minutes before boiling.
- If you're feeling feisty, add a pinch of chili powder or red pepper flakes to the ground meat for a little kick.
- You can swap water for vegetable broth when simmering the ground meat to boost the flavor.
- Feel free to add fresh veggies like diced tomatoes or cucumbers at the end for extra color and crunch.
- For an even lighter meal, try this recipe with lean ground chicken or turkey.
