Vegan Buckwheat Bowl with Roasted Sweet Potatoes Wedges
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
40
minutesThis simple fusion-inspired recipe combines earthy buckwheat, umami-rich shiitake mushrooms, creamy sweet potatoes, and fresh herbs for a comforting plant-based meal.
Perfect for a quiet evening and anyone who enjoys wholesome home cooking.
Ingredients
- For the Roasted Sweet Potatoes
1 sweet potato, peeled and cut into wedges
1 tsp cumin seeds
Sea salt flakes
Ground black pepper
Rapeseed oil
- For the Buckwheat Bowl
100g buckwheat, rinsed
125g shiitake mushrooms, sliced
1 shallot, finely chopped
3 garlic cloves, finely chopped
80g cavolo nero, shredded
400ml water
1 tbsp red miso paste
Rapeseed oil
Sea salt flakes
Ground black pepper
Juice of ½ lemon
Fresh coriander, finely chopped
Directions
- Roast the Sweet Potatoes
- Preheat the oven to 200°C (180°C fan).
- Place the sweet potato wedges in a roasting tray.
- Season with cumin seeds, sea salt, black pepper, and a drizzle of rapeseed oil.
- Toss well and roast for 35–40 minutes, turning halfway through, until golden and tender.
- Make the Buckwheat Bowl
- Heat a frying pan or sauté pan over medium heat with a little oil.
- Add the shallot and garlic and cook until softened and fragrant.
- Stir in the miso paste and cook gently for 1 minute, making sure it does not burn.
- Add the sliced shiitake mushrooms and cook until softened.
- Add the buckwheat and stir to coat it in the mushroom mixture.
- Pour in the water and bring to a gentle boil.
- Reduce the heat and simmer for about 10–12 minutes, or until the buckwheat is tender.
- Stir in the cavolo nero and cook until wilted.
- Season with sea salt, black pepper, and lemon juice.
- Finish with freshly chopped coriander.
- Serve
- Spoon the mushroom buckwheat into serving bowls.
- Top with the roasted sweet potato wedges.
- Finish with a little extra lemon juice and a sprinkle of fresh coriander.
- Serve warm and enjoy.
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