FOR THE BUCKWHEAT
150g (1 cup) buckwheat
480ml (2 cups) water
½ tsp salt
FOR THE VEGETABLES
1 courgette
1 red pepper
1 onion, peeled
1 carrot, peeled½ (365g) butternut squash
1 tbsp oil of choiceFOR THE SAUCE
4 tbsp tomato purée
4 tbsp rose harissa paste
3 tbsp passata
2 tbsp extra-virgin
olive oil
1 tbsp tahini
1 large garlic clove, peeled
2 tsp smoked paprika
1 tsp chilli powder
½ tsp salt
1 tsp ground cumin
½ tsp cinnamon
freshly ground black
pepper, to tasteFOR THE SAUCE
4 tbsp tomato purée
4 tbsp rose harissa paste
3 tbsp passata
2 tbsp extra-virgin
olive oil
1 tbsp tahini
1 large garlic clove, peeled
2 tsp smoked paprika
1 tsp chilli powder
tsp salt
1 tsp ground cumin
tsp cinnamon
freshly ground black
pepper, to taste1 Preheat the oven to 220°C/ Gas
Mark 7.
2 Peel and chop the vegetables into
chunks, place them on a tray and
drizzle with oil. Stir the vegetables
into the oil so that they’re evenly
coated. Cook for about 25 minutes,
until soft.
3 Boil the water in a large pan over
a medium heat. When the water
boils, add ½ tsp salt and the
buckwheat then cook for about
15-20 minutes depending on the
texture you want.
4 While these are cooking, make the
sauce. Add the olive oil, tomato
purèe, harissa paste, tahini, passata,garlic, paprika, chilli, salt, cumin,
cinnamon and pepper to a blender- I used a NutriBullet – and blend
until everything is smooth.
5 When the vegetables have cooked,
remove them from the oven and
set aside. When the buckwheat has
cooked, remove it from the heat,
drain and place it in a large mixing
bowl. Next, add in the vegetables,
and stir them into the buckwheat.
6 When this is done, either stir the
sauce into the vegetable mixture,
or pour it into a separate bowl, and
drizzle onto each separate serving
to finish.
Total fat Saturates Salt Sugar Protein9.7g 1.4g 0.8g 7.1g 6.3gSpicy vegetable buckwheat bowls
By Harriet Smith (www.harrietemily.com)
Serves about 6 | Prep 15 mins | Cook 40 mins | Calories 243 (per serving)