Sweet potato, beetroot & sugar snap buckwheat by Mindful Chef | Mealz

Sweet potato, beetroot & sugar snap buckwheat

2 Servings

5 min Prep, 25 min Cook


Contains 2 tbsp almond butter (nuts) and more


We've roasted sweet potato, beetroot and red onions and mixed these with protein-packed buckwheat, sugar snap peas and avocado, then drizzled over a rich dressing of almond butter & lemon juice.

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Cooking Stages

    • Preheat the oven to 200C / gas mark 6 and boil a kettle.

    • Peel and cut the beetroot and sweet potato into 1 cm pieces. Cut the red onion into small wedges. Place the sweet potato, beetroot and onion on a baking tray, drizzle over 1/2 tbsp oil and sprinkle over the thyme and a pinch of sea salt. Place in the oven for 15-20 mins, turning halfway through.

    • Dissolve the vegetable stock cube in 400ml water. Rinse the buckwheat and add to a saucepan with the stock, simmer for 10 mins, then add the sugar snap peas and cook for another 5 mins, then drain.

    • Peel and de-stone the avocado and chop into small pieces.

    • Stir the onion, beetroot, sweet potato and avocado into the buckwheat, season with black pepper and half of the lemon juice.

    • In a bowl, mix the almond butter with a squeeze of lemon juice to make the sauce.

    • Spoon the roasted vegetable buckwheat onto a warm plate and drizzle over the almond dressing.

Nutrition Facts

Serving Size 649 g

Amount Per Serving
Calories 823 cals41%
% Daily Value*
Kilojoules 3451 kJ41%
Fat 30.9 g48%
Sodium 873.5 mg38%
Carbohydrate 120.1 g40%
Protein 26 g52%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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