Sweet potato, beetroot & sugar snap buckwheat
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.
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.
Serving Size 649 g
|Amount Per Serving|
|Calories 823 cals||41%|
|% Daily Value*|
|Kilojoules 3451 kJ||41%|
|Fat 30.9 g||48%|
|Sodium 873.5 mg||38%|
|Carbohydrate 120.1 g||40%|
|Protein 26 g||52%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|