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My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

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Buckwheat and Roasted Vegetable Medley

Buckwheat and roasted vegetables come together in this Autumn-inspired dish; one that's as lovely to look at as it is to devour!

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Yield: Serves 4


Buckwheat is a fantastic ingredient, and can be used as an alternative to more conventional grains to add variety to your diet. Despite what its name may suggest, it's completely wheat and gluten free, making it suitable for those with Coeliac disease or wheat sensitivities.


  • 2 large sweet potatoes
  • 400g cooked beets (beetroot)
  • 2 medium red bell peppers (red capsicums)
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. date puree (or substitute 1 tbsp. maple syrup)
  • 2 tbsp. water
  • 1.5 tsp. dried thyme
  • 1.5 tsp. dried basil
  • 1 large brown onion, diced
  • 3 cloves garlic, peeled and crushed
  • 2 cups uncooked buckwheat
  • 5 cups low sodium vegetable broth
  • 4 tbsp. sunflower seeds


  1. Preheat the oven to 200°C / 420°F. Line a baking tray with baking paper.
  2. Place the sunflower seeds in a small pan. Toast gently over a medium heat, shaking the pan back and forth constantly to ensure they are evenly toasted. (This should only take 20-30 seconds once the pan is warm.) As soon as they start to brown and become fragrant, remove the pan from the heat and transfer the seeds to a small bowl or dish.
  3. Peel the sweet potato, and cut into evenl-sized chunks. Cut the beets into pieces that are roughly the same size as the sweet potato chunks. Remove the stem and core from the bell pepper, and cut into inch-thick strips. Place all vegetables in a mixing bowl.
  4. In a small bowl or jug, combine the apple cider vinegar, date puree (or maple syrup) and water. Whisk to combine. Pour over the vegetables, add the dried herbs, and mix to combine. Spread evenly on the baking tray and roast for 30-35 minutes until the sweet potato is tender.
  5. While the vegetables roast, prepare the buckwheat. Sauté the onion and garlic in 1/4 cup of the vegetable broth for 4-5 minutes, until soft. Add the buckwheat and remaining broth. Bring to a boil, then reduce heat, cover and simmer for 20-25 minutes, until the water is absorbed and the buckwheat is tender. Remove from the heat, and allow to stand for 10 minutes.
  6. Remove the roasted vegetables from the oven, add to the buckwheat, and mix gently to combine. Serve sprinkled with toasted sunflower seeds.