Sumac Roasted Sweet Potato Bowl Pickled Onion Buckwheat, Kale Chips & Hazelnuts

Roast Sweet Potatoes:

Preheat oven to 200°C. Large dice the sweet potatoes. Place on a lined baking tray. Drizzle with olive oil and season with salt, pepper and the sumac; toss to coat. Arrange in a single, even layer and roast 25-27 minutes, or until tender when pierced with a fork. Remove from the oven and set aside.

Cook Buckwheat:

Meanwhile, place buckwheat in a sieve and rinse well under cold water. Place buckwheat and vege stock concentrate in a pot and cover with 1 cm water. Bring to the boil over high heat, reduce to low and simmer for 15-20 minutes until tender. Drain and rinse.

Make Kale Chips:

Peel and thinly slice ¹⁄₂ of the onion. Pick mint leaves, discarding stems. Roughly chop hazelnuts. Remove and discard kale stems, then tear into chunks. Spread on a lined baking tray and toss with olive oil, salt and pepper. With 10 minutes remaining on the sweet potato, add kale to oven, cooking for 10 minutes, until crisp on edges and slightly browned.

Pickle Onion:

Meanwhile; in a small pan combine the onion, vinegar and ¹⁄₂ cup of water. Cook on medium heat, occasionally swirling the pan, 4-6 minutes until the liquid has slightly reduced in volume.

Finish Buckwheat:

To the pot of cooked buckwheat, add the pickled onions, draining just before adding. Season with salt and pepper to taste.

You Plate It:

Divide the sweet potato, kale chips and pickled onion buckwheat between dishes. Garnish with mint, chopped hazelnuts and fetta (crumble as you add). Enjoy!