Heat a small pot over medium-high heat. Add buckwheat groats and broth, and simmer for 10 minutes. Remove from heat, cover and let sit for 5 minutes.
Meanwhile, add ½ cup water to a small pot on the stove. Bring water to a boil. Once boiling, add in lima beans, bring back to a boil, and then cover and simmer for 6–7 minutes.
After lima beans have cooked, add butter, salt and pepper. Mix until the butter is melted.
In a small bowl, combine smoked paprika, dried thyme, oregano, cumin, garlic powder, onion powder, salt, pepper and cayenne.
Heat a skillet over medium-low heat and spray with non-stick oil. Sprinkle seasoning mix over Tilapia fillets and place them on the skillet, seasoned side down. Sprinkle spices on the other side of the fish. Cook on each side for 1–2 minutes.
Divide your buckwheat, lima beans, and Tilapia between two bowls. Add 1 cup of arugula to each bowl, and top with radish and avocado slices.
In a small bowl or jar, vigorously mix together olive oil, lemon juice and zest, honey, shallot, salt and pepper. Pour dressing over each bowl.
Calories are per serving.