This recipe takes about 40 minutes to make and serves 4 people.
It’s plant based/vegan and mainly whole foods, it’s also gluten free, soy free and nut free.
I make this recipe already for many years and I still love it so much! It’s a perfect dish to meal prep or make for dinner and take leftovers for lunch or dinner the next day. It’s very nourishing, healthy, filling and makes you feel good!
Ingredients:
- 400g potatoes
- 500g green beans
- Crushed black pepper to taste
- 3 cloves garlic (to roast)
- 300g or 1,5 cup roasted buckwheat*
- 3 cups veggie broth or use water + 1/2 tbsp. stock powder
- 1 can chickpeas
- 250g kale
- 3 spring onions
- 2 tbsp. sunflower seeds
- 2 tbsp. pumpkin seeds
Ingredients for the dressing:
- 3 tbsp. apple cider vinegar
- 1 tbsp. flax oil
- 1 tbsp. extra virgin olive oil
- 1,5 tbsp. mustard
- Juice of 1/2 lemon
- 1,5 tbsp. maple syrup
- 1/2 tsp. black pepper, fresh cracked
- 1/4 tsp. salt
- The roasted garlic (from listed above)
Directions:
- Preheat your oven to 200°C or 400°F. Meanwhile peel and cut the potatoes into about 2 cm cubes and toss them on a lined baking tray, sprinkled with some crushed black pepper. Bake in the oven for about 10 minutes.
- Wash and cut the green beans or use frozen prepared ones and add them after the 10 minutes to the potatoes in the oven. Sprinkle again with some crushed black pepper. Add the garlic cloves unpeeled to the corner of the oven tray. Bake for another 20-30 minutes, checking regularly on them so they don’t burn.
- Cook the roasted buckwheat in the veggie broth on medium high heat. Strain and wash the chickpeas and add them to the buckwheat just before the liquid is at the same level as the buckwheat, and stir them in. As soon as the broth has reduced down to the same level as the buckwheat and chickpeas, stir around, close with a lid and take from the stove. The buckwheat will absorb the remaining liquid.
- Wash the kale and rip it of the stems into bite size pieces, add to a big heat resistant bowl. Clean and chop the spring onions and add to the kale.
- About 5-10 minutes before the potatoes and beans are done, take out the garlic from the oven. If you like your sunflower seeds roasted, add the to the corner of the baking tray for those last 5-10 minutes in the oven.
- For the dressing: Peel the roasted garlic and press/crush them in to a bowl or mash with a fork. Add al the other ingredients for the dressing and stir together well.
- Pour the dressing over the kale and massage it into the kale with your clean hands, almost like kneading a dough until the kale is a bit more tender. You could also just chop the kale into small pieces before adding it to the bowl instead of massaging it.
- To serve, mix the pumpkin seeds, buckwheat and chickpeas with the kale in the bowl. Then also mix in the potatoes, green beans and sunflower seeds from the oven. If your bowl is not big enough to mix it all together, you could also layer it on your plate, starting with the kale salad, then the buckwheat and chickpeas and on top the potatoes, green beans and the seeds. Enjoy!
*Roasted buckwheat is commonly used in east european cooking like for example the Russian and Polish kitchen. Therefore you can find it in east european stores or in those product sections in bigger supermarkets. Alternatively you can use raw whole buckwheat just as it is or roast it (prior to cooking) on a baking tray for 5-10 minutes in the oven at 200°C or 400°F, keeping a close look on them so they don’t burn. The difference in using raw vs roasted buckwheat for cooking is that the roasted one will stay nice and loose like quinoa or non sticky rice and the raw buckwheat tends to stick together when cooking, ending up more like a porridge.
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