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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: 50 Minutes
Yield: Serves 2 (can easily be doubled to serve 4)

Notes:

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.

Ingredients:

  • 2 medium red beets
  • 1 large sweet potato
  • 1large red bell pepper
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. maple or date syrup
  • 2 tbsp. water
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
  • 1 medium brown onion, diced
  • 2 cloves garlic, peeled and crushed
  • 1 cup uncooked buckwheat
  • 2 cups low sodium vegetable broth
  • 2 tbsp. sunflower seeds

Instructions:

  1. Preheat the oven to 200°C / 420°F. Line a baking tray with baking paper.
  2. Peel the beets and sweet potato, and cut into even sized chunks. Remove stem and core from the bell pepper and cut into inch-thick strips. Place all vegetables in a mixing bowl.
  3. Combine the apple cider vinegar, maple or date syrup and water in a small bowl and whisk to combine. Pour over the vegetables, add the dried herbs, and mix to combine. Spread evenly on the baking tray and roast for 45 minutes.
  4. Meanwhile, 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 25-30 minutes, until the water is absorbed and the buckwheat is tender. Remove from the heat, and allow to stand for 10 minutes.
  5. Remove the roasted vegetables from the oven, add to buckwheat and mix gently to combine. Serve sprinkled with sunflower seeds.