Beetroot & Buckwheat Buddha Bowl with Yoghurt & Tahini Dressing
- Prep time: 30 minutes
- Calories: 450
- 1 Red Beetroot
- 400 Grams of Kent Pumpkin
- 80 Grams of Buckwheat
- 1 Teaspoons of Cumin & Smoked Paprika
- 0.33 Bunch of Silverbeet
- 2 Garlic Clove
- 0.25 Cups of Tahini
- 40 Grams of Hazelnuts
- 2 Teaspoons of Vege Stock Concentrate
- 50 Grams of Greek Yoghurt
Cook Vegetables:Preheat oven to 180°C. Wash the fresh produce. Peel pumpkin and beetroot. Cut beetroot into 1.5 cm pieces and pumpkin into 2cm pieces. Drizzle pumpkin and beetroot with a little olive oil to coat and season with salt and pepper. Spread on a lined baking tray (using 2 if necessary) and cook in the oven for 20-25 minutes, until tender. Remove from the oven.
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, then reduce heat to low and simmer buckwheat for 15-20 minutes until tender. Drain and rinse.
Prepare & Cook Silverbeet:Wash the fresh produce. Trim silverbeet ends (and discard). Remove stems and thinly slice, roughly chopping the leaves, keeping separate. Peel and mince garlic. Heat a pan over medium heat with enough oil to cover base. Add silverbeet stems, garlic and ½ the spice mix then sauté for 3 minutes. Add in silverbeet leaves and continue cooking for another 5 minutes, until silverbeet has wilted and softened slightly. Season with salt and pepper.
Make Tahini Dressing:Combine remaining spice mix 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 and enjoy! (Optional: you can combine the yoghurt with the tahini if you wish - we prefer to keep it separate).