Wholesome Buckwheat Stuffed Sweet Potato

I died when I ate this meal! Not literally of course, as I’m still alive to write about it. It was amazing! It was also the first time I’d tried buckwheat (other than the really awesome ShaSha Co snack). I didn’t have any rice and I hadn’t made any quinoa so I thought I would give the buckwheat a try for something fresh and new. I love it! Buckwheat is awesome, and even though it has wheat in its name it’s completely gluten-free (yay!). I’ve been seeing a lot of recipes recently using buckwheat flour for cakes and pancakes and the like so I got myself a little bag to try out, but then I saw the buckwheat groats and picked myself up a small bag not knowing exactly what I’d do with them, smart I know.

Buckwheat is fantastic – it is low glycemic (Great for all you diabetics!) and offers more protein and vitamins than rice, wheat and corn. It is also very high in essential amino acids (specifically lysine and arginine) which the others grains lack. These awesome amino acids in Buckwheat have the power to boost the protein  value of other items, like beans, eaten in the same day! How awesome is that?! This superpowered grain also assists in reducing cholesterol and hypertension.

The flavours in this meal were so nourishing and comforting but still tasted like I was eating good food for my body. Apple cider vinegar and tamari together create this unimaginable flavour, its like the tamari sweetens the ACV and yet there’s a hint of saltyness to it.

This meal will serve 2 people:

1 Large Sweet Potato
1/2 Cup Buckwheat
1 Cup water
1 pepper
6-7 cherry tomatoes
1 tbsp apple cider vinegar
1 tbsp tamari
pinch of herbs (I use herbs de provance)

Optional:
1 clove garlic (minced)
Pinch of Salt
1 tsp Organicburst Maca
A side of Avocado Cream

Start by preheating your oven to 400 degrees. Wrap your sweet potato in foil and place in oven, allow to bake for 30-35 minutes or until tender. Rinse your buckwheat and then place your water, buckwheat and herbs in a pot, cover and bring to boil, then reduce heat and allow to simmer for 15-20 minutes. Heat a skillet on medium low heat and add a drizzle of oil (I use grape seed as it has a higher flash point and there for is less likely to turn into a trans fat). Add your peppers and tomatoes and pinch of herbs (and garlic & salt).
Once the buckwheat is done remove from heat and keep covered for another 5 minutes so the buckwheat can absorb the remaining liquid. Add the buckwheat to you veggies on the skillet and mix together for 2-3 minutes. Remove skillet from heat and add your apple cider vinegar and tamari (and optional Maca) and mix everything together. Take your sweet potato out on the oven and cut in half. Put each half on a plate and scoop out a bit of the center. Add your buckwheat and veggies to the center of the sweet potato (let it overflow if you’d like!), top it off with some avocado cream, serve and enjoy!

 

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