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close up of Buckwheat salad in bowl with purple and orange sweet potatoes and blueberries

Roasted sweet potato, blueberry, walnut and buckwheat salad

Mandy Mazliah
This sweet potato buckwheat salad is served with blueberries - and it's a brilliant combination for a healthy vegetarian lunch.
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Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Salad
Cuisine International, Vegan
Servings 4 people


  • 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 optional


  • Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Peel and dice your four sweet potatoes, drizzle with olive oil and roast for 35-40 minutes until cooked through, stirring half way.
  • Rinse 200g 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 50g walnut halves 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 toasted walnuts, 150g blueberries and a little freshly chopped thyme. Mix carefully and transfer to a serving dish. Drizzle with maple syrup if desired.
Keyword buckwheat salad
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