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Buckwheat & Sweet Potato Bowl

This healthy plant-based dish takes just over 30 minutes to make, contains 11grams of protein and is 464 calories per serving. It's packed full of a variety of nutrients; one serving provides almost double the recommended daily intake (RDI) of vitamin A and 50% of the RDI of magnesium, plus a good amount of B6, B1, B3, iron, phosphorus, calcium and selenium.

Ingredients (2 Servings)

  • 474 ml Water

  • 164 grams Buckwheat Groats

  • 30 ml Extra Virgin Olive Oil

  • 1 Sweet Potato (chopped into small cubes)

  • 21 grams Kale Leaves (chopped)

  • 6 grams Sea Salt

  • 1/2 teaspoon Dried Basil

  • 5 grams Fresh Coriander (chopped)


  1. In a medium-sized pot, bring the water to a boil. Once boiling, reduce the heat to low and add the buckwheat. Cook for 15 to 20 minutes or until the water is absorbed.

  2. In a separate cooking pan, warm the oil over medium heat. Add the sweet potatoes, kale, sea salt and dried basil. Let it cook, stirring often, for 15 minutes or until soft.

  3. Transfer the cooked buckwheat into bowls. Top with the sweet potato, kale and coriander. Enjoy!

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