SPICED KIDNEY BEANS & BUCKWHEAT WITH CARAMELISED ONION, SPINACH, ROASTED SWEET POTATO AND A GARLIC, LIME & YOGHURT DRESSING / Serves 4
- 2 medium sweet potatoes
- 1 tsp smoked paprika
- 1.5 tbsp olive oil
- 150g buckwheat
- 300ml vegetable stock
- 5 spring onions
- 100g spinach, shredded
- Sea salt
- Sumac, to serve (optional)
SPICED KIDNEY BEANS
- 2 tbsp sunflower oil
- 2 onions, finely sliced
- 2 tsp cumin seeds
- 1 tsp fennel seeds
- 2 x 400g cans kidney beans, drained and rinsed
- 1 red chilli, finely chopped
- 1 tsp red wine vinegar
- 1/2 tsp maple syrup
- 15g coriander, chopped
- 2 cloves garlic, finely chopped
- The juice and zest of one lime
- 200g vegan yoghurt (I used plain Sojade)
- 2 tbsp water
Preheat the oven to 200C.
Wash and scrub the sweet potatoes well, without peeling. Chop into roughly 2cm chunks, then toss in a bowl with 1.5 tbsp olive oil, the smoked paprika and a good pinch of sea salt. Place on a large baking tray and roast for 35 minutes minutes, until crisp on the outside and soft in the middle.
Once the sweet potatoes are in the oven, place the buckwheat and vegetable stock in a saucepan along with a small pinch of salt. Cook over a low heat for around 15 minutes until the stock is completely absorbed and the buckwheat is tender. Once ready, transfer to a bowl (draining any excess moisture if there is any). Set aside to cool for a while.
Meanwhile, heat the sunflower oil in a large frying pan, then add the sliced onions and cook over a medium-low heat for around fifteen minutes until very soft and translucent. Add the cumin and fennel seeds, stir for a minute or two to release the flavours, then add the drained kidney beans and red chilli. Continue to cook for a few minutes, then remove from the heat and stir through the red wine vinegar, maple syrup and chopped coriander. Set aside for a moment.
Finely chop the spring onions and stir into the buckwheat along with the shredded spinach.
Prepare the dressing: mix the yoghurt, lime zest and juice, water and finely chopped garlic in a jug, then place in the fridge ready to serve.
Once the sweet potatoes are ready, get everything together to serve. Spoon the buckwheat into bowls first, then add roasted sweet potato and kidney beans. Drizzle over the yoghurt dressing and finish with a pinch of sumac (optional).