Sweet Potato & Buckwheat Salad

This plate of goodness makes the perfect light lunch. It's highly nutritious to keep you going and you can prepare everything beforehand, then just throw it all together when it's time to eat!

Course Light Meal, Main Course

Cuisine Global

Diet Vegan, Vegetarian

Prep Time 30 minutes

Total Time 30 minutes

Servings

Calories 383kcal

Ingredients

1/4 cup buckwheat groats
400 g sweet potato
1/2 red onion
2 cups mixed salad greens
1/2 red capsicum
1/2 lebanese cucumber

lemon dressing

2 Tbsp tahini
1 Tbsp lemon juice
1/2 Tbsp pure maple syrup

Instructions

Preheat oven to 200°C and prepared a lined baking tray.
Carefully wash the sweet potatoes, then slice them in half and place them flesh down on the baking tray.
Roughly chop the red onion and add to the oven tray.
Bake for 25 minutes or until the sweet potato is soft, being careful to remove the onion if they start to burn.
While your potatoes and onion are dry roasting, make the dressing by adding all the dressing ingredients to a small bowl and whisk to combine. Add a little bit of boiled water a teaspoon at a time, whisking it in until you reach your desired consistency. Set aside.
Cook the buckwheat according to the package instructions.
Wash the salad greens. Chop the capsicum and cucumber into bite sized pieces.
Roughly chop the sweet potatoes when they are cooked - removing the skin if you prefer.
Assemble a bowl by adding all of the elements and drizzle over the salad dressing!

Nutrition