11 Apr Paprika and Turmeric Sweet Potato and Buckwheat Salad

I hate salads that are boring, you wont find that here, salads should be enjoyable. You can layer salads with flavour and crunch. As well as pack them full of vegetables. Plus it keeps your protein options open so you can just add whatever meat or fish you have available in the fridge. This salad is meant to be accompanied with a protein source like roast chicken, salmon, beef sausages… whatever you enjoy. It is still going to be filling but to get that long lasting energy source by adding a protein that will help keep you fueled for longer.

Keep the salad the hero of the dish… enjoy your meat or fish on the side.

Sweet potatoes are a great source of healthy carbs but adds a touch of sweetness. They are low fodmap and they are gentle on the gut, always keep the skin on for extra fiber.

Buckwheat is not something i have experimented with a lot but I have been using them lately to bulk my salads because in autumn and winter I’m always craving a more substantial salad. Buckwheat is actually a seed not a grain and gluten free, its packed with resistant starch (to feed your gut bugs) and protein. This little seed also contains high amounts of magnesium and that is something almost everyone lacks if they are not supplementing.

I have chosen cos lettuce for the crunch and freshness. You can use any salad leaves like spinach or rocket but you miss out on that crunch factor and i find cos a little lighter and fresher accompanied with the buckwheat and sweet pot. Ultimately the choice is yours.

It might look like alot of steps but if you plan yourself well you can have the chickpeas and the buckwheat cooking at the same time while the potatoes are roasting. Prep all your vegetables and then just compose once you are ready.

If you are having this for lunch and need to take to work don’t add the dressing because the lemon juice will wilt the lettuce. Add just before serving.

Sweet Potato and Buckwheat Salad

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Prep Time 15 mins

Cook Time 40 mins

Course Salad, Side Dish

Servings 4 people

Ingredients

  

• 1 cup Buckwheat
• 1 med Sweet Potato
• 1 Lebanese Cucumber
• 1/2 head Baby Cos Lettuce
• 1 handful Parsley
• 1 tin Organic Chickpeas
• 1 tbs Smoked Paprika
• 1 tsp Turmeric
• 1 tsp Ground cumin
• 1/2 tsp Chilli powder or flakes (optional)
• 2 tbs Garlic infused Olive Oil Or Extra Virgin Olive Oil
• 2 tbs Coconut Yoghurt
• 1 tbs Tahini
• 1/2 Lemon juiced.

Instructions

 

• For the dressing mix the coconut yoghurt, lemon juice and tahini and set aside.

  Preheat oven to 180 on fan force. Chop sweet potatoes into bit size chunks and steam or boil them to help reduce the roasting time. I usually boil them for 8mins. Drain the liquid and in the sauce pan drizzle with olive oil to coat and add a sprinkle of smoked paprika and then roast on a roasting tray for 30-40mins.

  Drain and rinse the tin of chickpeas. On a fry pan add the 2 tbs of garlic infused olive oil (or regular olive oil) add spices and add chickpeas to cook until crispy. This usually takes approx 15mins. This is adding a nice crunch and also a lot of flavour to the salad. Set aside to cool.

  To prepare your buckwheat you can soak it overnight or during the day, this step is optional but advised to reduce the lectins. To cook buckwheat add 1 cup of buckwheat grouts to a saucepan and 1 and a half cups of water. Bring to the boil then reduce to low temperature and cover with the lid. Cook for approx 10mins to allow the water to absorb. Check occasionally.

  Chop cucumber into bit size chunks, roughly chop the coz lettuce, finely chop the parsley.

  Add all ingredients intp a bowl once they are all cool or room temperature and enjoy drizzled with the dressing or some healthy whole egg mayo. (If you can find mayo made without canola or vegetable oil use that or make your own)