BUDDHA BOWL

SERVES 4 PORTIONS

2 medium sweet potatoes or yams, peeled and chopped into 1- inch cubes

Olive oil spray

2 pinches of smoked paprika

Salt and black pepper to taste

3 cups water

1 1/2 cups roasted buckwheat groats (kasha)

2 to 3 cups chopped spinach

1 1/2 cups cooked, warm kidney beans (or one 420g / 15 oz.) can, rinsed and drained; or use another bean of your choice)

1 cucumber, sliced

1 avocado, pitted, peeled, and sliced

Pickled Red Cabbage & Onion Relish

Lemon Tahini Sauce or Avocado Ranch Dressing

1/3 cup toasted pepitas (pumpkin seeds)

NUTRITIONAL VALUES

Calories: 119kcal
Fat: 10.1g (2.1g S.Fat)
Carbs: 7.7g
Protein: 1.9g
Sugar: 1.6g
Sodium: 22mg

METHOD

Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or a silicone baking mat. Spray the pan with olive oil and spread the sweet potato cubes out. Toss in the paprika, salt, and pepper to coat. Bake for 30 minutes, or until the vegetables are tender and browned, tossing once halfway through to ensure even cooking. Remove from heat and set aside to cool.

Cook the buckwheat groats while the sweet potatoes are cooking: Bring a medium pot of water to a boil. Return to a boil after adding the buckwheat groats. Reduce the heat to low, cover, and simmer for 11 to 12 minutes, or until most of the water has been absorbed. Remove from the heat and season with salt.

Fill each bowl with spinach, buckwheat groats, beans, sweet potato, cucumber, avocado, and cabbage relish before serving. Drizzle with the dressing and sprinkle with the toasted pepitas.

VARIATIONS

You can substitute 3 cups cooked grain of your choice for the buckwheat groats, such as rice, quinoa, millet, amaranth, or even farro (though this will not be gluten- free).