Beetroot & Buckwheat Buddha Bowl with Yoghurt & Tahini Dressing
  • Prep time: 30 minutes
  • Calories: 450
So much earthy flavour packed in just one bowl. Roasted pumpkin and beetroot alongside some sautéed silverbeet and topped off with some tahini spiced with cumin and paprika and crunchy hazelnuts. Share the moment #youplateit on Instagram or Facebook and enjoy!
Ingredients
  • 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
Recipe

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).