Beetroot & Buckwheat Buddha Bowl with Yoghurt & Tahini Dressing
  • Prep time: 30 minutes
  • Calories: 450
So much earthy flavour packed into one bowl. Roasted pumpkin and beetroot alongside sautéed silverbeet. Topped off with cumin, paprika-spiced tahini and crunchy hazelnuts, this dish is food for the soul.
  • 350 g of Red Beetroot
  • 400 g of Kent Pumpkin
  • 80 g of Buckwheat
  • 1 Tsp of Cumin & Smoked Paprika
  • 13 Bunch of Silverbeet
  • 2 of Garlic Clove
  • 14 Cup of Tahini
  • 40 g of Hazelnuts
  • 2 Tsp of Vege Stock Concentrate
  • 50 g of Greek Yoghurt

Cook Vegetables:

Preheat oven to 180°C. Peel pumpkin and beetroot. Cut beetroot into 1 cm pieces and pumpkin into 2 cm pieces. Drizzle with a little olive oil to coat and season with salt and pepper. Spread in a single even layer on a lined baking tray and cook in the oven for 20-25 minutes, until tender.

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 water by 1 cm. Bring to the boil over high heat, reduce heat to low and simmer for 15-20 minutes until tender. Drain and rinse.

Prepare & Cook Silverbeet:

Trim and discard silverbeet ends. Remove stems, thinly slice. Roughly chop leaves, keep separate. Peel and mince garlic. Heat oil inpan over medium heat. Add silverbeet stems, garlic and 12 the cumin & smoked paprika. Sauté for 3 minutes. Add silverbeet leaves, cook 5 minutes until silverbeet is wilted and softened slightly. Season with salt and pepper.

Make Tahini Dressing:

Combine remaining cumin & smoked paprika with tahini in a small bowl. Roughly chop hazelnuts.

You Plate It:

Add drained buckwheat to silverbeet and combine. Divide silverbeet/buckwheat mix, pumpkin and beetroot between bowls. Drizzle with tahini dressing and a dollop of yoghurt. Garnish with hazelnuts. Enjoy!