Preheat your oven to 200°C (390°F).

Toss the broccoli florets with olive oil, salt, and pepper on a baking tray. Roast for 15-20 minutes, or until tender and slightly browned.

While the broccoli roasts, cook the buckwheat according to package instructions, usually simmering 1 part buckwheat in 2 parts water until tender, about 15-20 minutes. Drain any excess water.

While buckwheat cooks, prepare the fresh veggies: dice the tomatoes and cucumber, and wash/tear the lettuce.

In the pot where the buckwheat cooked (or a separate pan), melt the vegan butter over medium heat. If using optional onion and garlic, add them now and sauté until softened, about 3-5 minutes.

Add the cooked, drained buckwheat to the pot/pan with the vegan butter (and sautéed onion/garlic if used). Stir to coat. Season with salt, pepper, and optional dried herbs.

To assemble the bowl, place a bed of lettuce, then add the warm buckwheat, roasted broccoli, diced tomatoes, and cucumber.

Serve immediately and enjoy your delicious, budget-friendly bowl!