This sweet potato buckwheat salad is served with blueberries – and it’s a brilliant combination for a healthy vegetarian lunch.
We love berries of all kinds in the Sneaky Veg house – well those of us that eat fruit do anyway (six-year-old R still refuses fruit of all kinds)! More often than not we usually eat them in sweet dishes. For example we love a handful of berries with overnight oats, porridge or granola for breakfast or as a little sweet treat after lunch.
Berries shouldn’t just be used in sweet dishes though – they add a delicious sweetness to savoury dishes and I think work particularly well in salads. Here I’ve created a delicious recipe (see below) using mood-boosting blueberries with sweet potatoes and buckwheat. This is a great meal to eat if you need a pick me up – and is a good way to introduce salads to reluctant children. Sweet potatoes and blueberries are way more popular around here than green leaves!
Seasonal Berries challenged me to create a recipe using mood boosting berries. The company has worked with food psychologist Dr Christy Fergusson, from Channel 4’s Secret Eaters on a #BeBerryBright campaign. They have come up with a list of good mood foods that can help combat the winter blues. As well as berries, foods such as oats, brazil nuts, bananas and broccoli are all great choices.
Roasted sweet potato, blueberry, walnut and buckwheat salad
This sweet potato buckwheat salad is served with blueberries - and it's a brilliant combination for a healthy vegetarian lunch.
- 4 medium sweet potatoes I used two orange and two purple
- 2 tbsp olive oil
- 200 g buckwheat
- 500 ml water
- 150 g blueberries
- 50 g walnut halves
- A few sprigs of fresh thyme leaves picked and finely chopped
- Maple syrup
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Peel and dice your sweet potatoes, drizzle with olive oil and roast for 35-40 minutes until cooked through, stirring half way.
Rinse the buckwheat well in cold water. Place in a saucepan with 500ml water. Bring to the boil then reduce the heat, cover and simmer for 20 minutes or until all the water has been absorbed.
Lightly toast the walnuts on a dry frying pan. If you've got small children break them up into small pieces before adding to the salad.
Add the cooked buckwheat to the sweet potatoes along with the walnuts, blueberries and thyme. Mix carefully and transfer to a serving dish. Drizzle with maple syrup.
Disclaimer: this is a collaborative post with Seasonal Berries