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Author Notes: After last weather changes and long research finally found warmy buckwheat taste with equally heating sweet potato. Buddha bowl with actually favorite veggies. To make it expressive poured with super food vinaigrette. —Nikola Smialek
- 1/4 cup not cooked roasted buckwheat
- 1 / 2 sweet potato
- 2 asparagus
- 1 / 2 cups pistachios
- 1 handful kale
- 2 tablespoons rapeseed oil + 1 for vinaigrette
- 2 tablespoons balsamic vinegar + 1 for vinaigrette
- 1 tablespoon agave syrup
- 1 teaspoon turmeric
- 1 teaspoon apple vinegar
- 1 teaspoon canned coconut milk
- 1 garlic clove
- 1 teaspoon peanut butter ( or 4 almonds )
- note: to make vinaigrette you can use mortar of coffee blender to mix almonds instead of small blender, garlic chop finely and rest of ingredients just stir in
- Combine all ingredients for vinaigrette in small blender container and blend it. Set aside.
- Peel sweet potatoes and beetroot, chop it in medium size pieces and place on lined with baking paper tray with chopped asparagus. Pour with oil and balsamic vinegar, mix to be coat in oil. Sprinkle with salt and pepper. Bake for 20 minutes in previously heated oven for 200*C. After 10 minutes open the oven and turn veggies on the other side.
- In the meantime place buckwheat in the pot, pour with 1 cup boiling water. Add salt and boil covered for 20 minutes, stir from time to time. Buckwheat is ready when it absorb all water.
- While groat is boiling peel avocado and pistachio. Chop avocado in medium size pieces and set aside.
- When buckwheat is ready transfer it to the bowl. Than remove from the oven veggies and add to the groat with kale, avocado and pistachios. Pour it all with vinaigrette.