Buckwheat Salad with Roasted Vegetables & Tamari Dressing

Name: Buckwheat Salad with Roasted Vegetables & Tamari Dressing
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 200 g Buckwheat; 400 g Sweet potatoes; 200 g Carrots; 300 g Broccoli; 100 g Red onion; 60 ml Tamari; 40 ml Olive oil; 20 ml Apple cider vinegar; 10 g Garlic; 10 g Ginger; 15 g Sesame seeds

A nutritious and satisfying salad with roasted root vegetables, toasted buckwheat, and a savory tamari-ginger dressing. Great for meal prepping.

Total: 1 h 5 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 11 g
Fat: 14 g
Carbs: 56 g

Ingredients

for 4 servings

Buckwheat200 g
Sweet potatoes400 g
Carrots200 g
Broccoli300 g
Red onion100 g
Tamari60 ml
Olive oil40 ml
Apple cider vinegar20 ml
Garlic10 g
Ginger10 g
Sesame seeds15 g

Method

4 steps

Preheat oven to 200C. Toss cubed sweet potatoes, carrots, broccoli florets, and sliced red onion with half the olive oil on a baking sheet and roast for 30 minutes.
Rinse buckwheat and simmer in 400ml water for 15 minutes until tender; drain and cool.
Whisk tamari, remaining olive oil, apple cider vinegar, minced garlic, and grated ginger in a small bowl.
Combine roasted vegetables, cooked buckwheat, and dressing in a large bowl, toss well, and garnish with sesame seeds.