Hearty Buckwheat Salad with Roasted Sweet Potatoes, Broccoli and Black Beans

5 from 1 vote

Hearty Buckwheat Salad with Roasted Sweet Potatoes, Broccoli and Black Beans

This gluten-free salad covers all the bases! It is rich in fiber, protein and loaded with nutrients making it a delicious, nutritious and satisfying whole grain meal!

Prep Time10

Cook Time30

Total Time40

Course: Salad

Servings:

Calories: 491kcal

Author: Rose

Equipment

Baking sheet
sauce pot

Ingredients

1 large sweet potato, cut into 1/2 inch wedges
2 tbsp extra virgin olive oil, divided
1/2 tsp sweet paprika
1/2 tsp chili powder
1/2 tsp sea salt
1 cup buckwheat grouts, rinsed
1½ cup water
salt and pepper
1/2 red onion, sliced
2 cups organic broccoli florets, cut into bite size pieces
2 cups kale, remove from stem and torn
2 cups winter spinach
1-15 oz black beans, drained and rinsed
1/4 cup goat cheese, crumbled
1/2 cup pumpkin seeds

Dressing:

3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
2 tsp maple syrup
salt and pepper

Instructions

Preheat oven to 425℉.
Line baking sheet with parchment paper and add sweet potatoes, olive oil, paprika, chili powder and salt. Toss until coated and place in oven. Halfway through, flip the sweet potatoes and add 1/2 tablespoon of olive oil to red onion and broccoli with salt and pepper, then arrange on baking sheet with the sweet potatoes. Continue cooking for another 15 minutes.
Bring water to a boil in a sauce pot, add buckwheat and reduce to simmer. Cook for 15 minutes. Remove from stove and allow to sit for 5-10 minutes, then fluff with a fork. Set aside to cool.
Meanwhile, whisk together, olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt and pepper.
Massage kale with 1/2 tablespoon of olive oil, then add to serving bowl, add spinach, buckwheat, black beans, roasted sweet potatoes, broccoli, red onions, goat cheese and pumpkin seeds. Enjoy!

Nutrition