Spicy Vegetable Buckwheat Bowls

Spicy Vegetable Buckwheat Bowls

serves about 6

Ingredients

for the buckwheat:

1 cup (150g) buckwheat

1/2 tsp salt

for the vegetables:

1 courgette

1 red pepper

1 onion

1 carrot

1/2 (365g) butternut squash

1 tbsp oil of choice

for the sauce:

4 tbsp tomato purée

4 tbsp rose harissa paste

3 tbsp passata

2 tbsp extra virgin olive oil

1 tbsp tahini

1 large clove garlic

2 tsp smoked paprika

1 tsp chilli powder

1/2 tsp salt

1 tsp ground cumin

1/2 tsp cinnamon

freshly ground black pepper, to taste

Method

PREHEAT YOUR OVEN TO 225 C / 437 F

1. Firstly, peel and chop your vegetables into chunks. Then, place them onto a tray and drizzle with oil. Stir the vegetables into the oil so that they’re evenly coated. Then, move them into the oven and cook for about 25 minutes, until soft.

2. Next, add some water into a large pan with the 1/2 tsp salt and bring to a boil on a medium heat. When the water boils, add in the buckwheat and cook for about 15-20 minutes depending on the desired texture you want.

3. While these cook, make the sauce. Add the olive oil, tomato puree, harissa paste, tahini, passata, garlic, paprika, chilli, salt, cumin, cinnamon and pepper into a blender – I used my NutriBullet, and blend until smooth.

4. When the vegetables have cooked, remove them from the oven and set them aside. Then, when the buckwheat has cooked, remove it from the heat, drain and add into a large mixing bowl. Next, add in the vegetables, and stir them into the buckwheat.

5. When this is done, either stir the sauce into the vegetable mixture before serving, or pour it into a separate bowl, to pour onto each separate serving later.