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.
Ingredients
- 4 medium sweet potatoes I used two orange and two purple
- 2 tablespoons olive oil
- 200 g buckwheat
- 500 ml water
- 150 g blueberries
- 50 g walnut halves
- 3 sprigs fresh thyme leaves picked and finely chopped
- Maple syrup optional
Instructions
- 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.
- 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.
Notes
Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 533kcalCarbohydrates: 89gProtein: 12gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gSodium: 132mgPotassium: 1080mgFiber: 14gSugar: 14gVitamin A: 32121IUVitamin C: 10mgCalcium: 98mgIron: 3mg
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