Ingredients
- 1 cup of buckwheat hearts
- Small red onion, diced
- Cajun spice
- Smoked red paprika
- Hot chilli powder
- Fresh coriander
- Little Gem lettuce
- 1 medium sweet potato
- 300g of tomatoes, diced
- Coconut oil
- Good-quality balsamic vinegar
- Salt and pepper, to season
Optional extras
- Avocado
- Cheddar Cheese
- Sour cream
Method
- Prepare the buckwheat hearts as per the packet instructions.
- Slice the sweet potato into thin, finger-length pieces. Coat in coconut oil and 2tsp of Cajun spices, seasoning with salt and pepper. Place in a non-stick baking dish and cook in a preheated oven at 205 degrees for approx. 25-30 mins. Half-way through the cooking time, turn over the wedges and re-season.
- In a small pan, lightly fry the onion over a medium heat, in ½ tsp of coconut oil until translucent. Add the buckwheat hearts and 2-3tsp of Cajun spice, 1 heaped tsp of smoked paprika and hot chilli powder to taste. Continue to cook until the spices are well distributed and the buckwheat hearts have gelled together.
- In a small bowl, add a handful of chopped coriander and 2tbsp of good-quality balsamic vinegar to the diced tomato.
- Serve the buckwheat in the leaves of lettuce along with the sweet potato “fries” and tomato. Top with mashed avocado, cheddar cheese or sour-cream if desired.
