This vegetarian friendly meal might be meatless but it’s packed with protein and nutrients.

Some of which are the following:

Buckwheat: Protein (very rich in protein), B vitamins, folic acid, zinc. http://www.livestrong.com/article/286348-buckwheat-nutrition/

Yogurt: Calcium, protein, probiotics, vitamins B-6 & B-12, potassium, magnesium  http://www.webmd.com/diet/features/benefits-of-yogurt#1

Sweet Potatoes :Beta-Carotene (an antioxidant rich in Vitamin A), Calcium, Potassium, Vitamin C. http://www.webmd.com/food-recipes/5-winter-superfoods-sweet-potatoes-nutrient-profile

Kale: Fiber, Folate, Vitamin B, Potassium, Calcium, Zinc, Vitamins C&K.  http://www.webmd.com/food-recipes/kale-nutrition-and-cooking#1

Preparation:

I always have some sort of protein (in this case buckwheat) and a combination of vegetables and a leafy green (in this case sweet potatoes and kale) prepared and stored in my refrigerator ready for lunch and/or dinner.

I first prepare the vegetables.

Please refer to my Sweet Potatoes and Kale recipe for the easy how to.

While that’s steaming, I start to cook the buckwheat.

Please refer to my easy How to Cook Buckwheat recipe.

Serving:

Please keep in mind, these are rough estimates of measurements. Every child’s appetite is different.

If serving in a bowl:

• Combine 1/4 cup of buckwheat and 1/4 cup of organic pasteurized whole milk yogurt to the bowl.
  
• Mix the two together.
• Add 1/2 cup of the steamed vegetables to the the buckwheat and yogurt mixture
• Mix them altogether and serve

or

If serving separately in a sectioned bowl:

• Combine 1/4 cup of  buckwheat and 1 tablespoon of organic pasteurized whole milk yogurt to one section.
  
• Mix the two together.
• Measure 3 additional tablespoons of organic pasteurized whole milk yogurt to a separate section.
• Add 1/2 cup of the steamed vegetables to the last section.

SO good, he couldn’t wait!!