Ingredients
Scale
- 1 medium sweet potato
- 1/2 tsp chili powder
- 1 cup of buckwheat
- 2.5 cups of vegetable broth
- 4 scallions
- 1.5 cups of cooked chickpeas
- 10–12 radishes
- 2 cups of lamb’s lettuce
- 3 tbsp toasted pine nuts
For the dressing
- 2 lemons, juice + zest
- 1 tsp maple syrup
- 1 tbsp mustard
- 1 tbsp almond butter
- salt, pepper
Instructions
- Cut sweet potatoes into small cubes, place them on a baking tray in a single layer, then sprinkle with chili, salt, and pepper. Bake for about 30 minutes at 180°C/360°F, or until soft and slightly browned.
- Meanwhile heat up a saucepan over medium-high heat, add buckwheat, and toast for 2-3 minutes, shaking continually. Add vegetable stock or water, and bring to a boil.
- Turn heat to low, cover, and simmer for 15-20 minutes. Once cooked, fluff buckwheat with a fork and allow to cool.
- For the dressing whisk together lemon juice and zest, maple syrup, mustard, and almond butter. Season with salt and pepper.
- Chop scallions, slice radishes thinly, and add to a salad bowl with chickpeas, lettuce, buckwheat and sweet potato cubes. Add dressing and toss to coat evenly. Serve with toasted pine nuts on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Salad
- Cuisine: Vegan