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🍽️ Crispy Sweet Potato Bowl with Buckwheat

530 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 2 pcs.
• Red bell pepper 1 tsp
• Thyme, chopped 0.5 tsp
• Olive oil 2 tbsp
• Chili, ground pinch
• Salt pinch
• Buckwheat 200 g
• Salad mix 200 g
• Radishes 1 bunch
• Organic limes 1 pcs.
• Avocado 2 pcs.
• Cherry tomatoes mix 200 g
• Chives, fresh 10 g
• Soy yogurt 200 g
• Pepper, black ground pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Peel the sweet potatoes.
3. 3. Cut the sweet potatoes into cubes of about 1 cm.
4. 4. Place the sweet potato cubes in a bowl.
5. 5. Add paprika powder, thyme, olive oil, chili, and salt.
6. 6. Mix everything well until the cubes are evenly seasoned.
7. 7. Line a baking tray with baking paper.
8. 8. Spread the sweet potato cubes on the tray.
9. 9. Roast the sweet potatoes in the oven for approx. 20 minutes.
10. 10. Remove the sweet potatoes when they are crispy.
11. 11. Put the buckwheat in a pot with salted water.
12. 12. Bring the water to a boil.
13. 13. Reduce the heat to medium.
14. 14. Cover the pot.
15. 15. Cook the buckwheat for approx. 15 minutes.
16. 16. Remove the pot from the stove when the buckwheat is soft.
17. 17. Wash the spinach thoroughly.
18. 18. Spin the spinach dry.
19. 19. Rinse the radishes.
20. 20. Remove the leaves and roots of the radishes.
21. 21. Slice the radishes thinly.
22. 22. Halve the lime.
23. 23. Squeeze the juice of the lime.
24. 24. Halve the avocados.
25. 25. Remove the pits from the avocados.
26. 26. Remove the flesh of the avocados from the skin.
27. 27. Dice the avocado flesh.
28. 28. Drizzle the avocado cubes with lime juice.
29. 29. Wash the tomatoes.
30. 30. Halve the tomatoes.
31. 31. Rinse the chives.
32. 32. Dry the chives.
33. 33. Cut the chives into fine rings.
34. 34. Put the soy yogurt in a bowl.
35. 35. Add half of the chives.
36. 36. Add 2 tablespoons of lime juice.
37. 37. Mix the yogurt with the ingredients.
38. 38. Season the dip with salt and pepper.
39. 39. Place the buckwheat in the center of deep plates.
40. 40. Arrange the vegetables around the buckwheat.
41. 41. Add some dip to the vegetables.
42. 42. Garnish the bowl with the remaining chives.

Nutrition per serving

• kcal: 530
• Protein: 15 g · Fett/Fat: 25 g · Carbs: 70 g