Happy New Year everyone! I hope you all had a happy, restful time over the holidays. I really enjoyed taking some time out to just rest and enjoy the season. Now January has arrived, I feel much more energised and ready to see what this year will bring. I start my Kundalini Yoga Teacher Training this Friday, and that’s one thing I’m really excited about – I can’t wait for it to begin!
I’m not one for making fixed resolutions each year, but I do like to come up with some ideas of what I’d like to achieve over it. This year, I’m really looking to learn some new skills. I love anything creative, so there’s lots of things I’m hoping to try – like sewing, knitting and pottery (just to name a few). I try to keep my aspirations quite broad and loose, so that I don’t get caught up with setting such fixed expectations for myself. That way, I just get to enjoy what comes along throughout the year, without too much of an attachment to anything.
Anyway, I think it’s now time I introduced you to this recipe. And as the cool, wintery weather continues, I like keep myself filled up on warming, cozy dishes. So, for me, that means lots of filling carbohydrates like grains and delicious root vegetables. In this recipe, I combined one of my favourite grains – buckwheat, with some roasted vegetables and a lovely, spicy sauce. The dish is so simple to make, and it’s packed with some really amazing flavours.
One thing I really love about recipes like this, is the ability it gives you to really get creative with your cooking. For instance, I love to mix and match what I vegetables I use in this recipe, or maybe even swap the buckwheat for another grain. Sometimes, I’ll add in some extra things to serve it with, like tofu or chickpeas. Then, when it comes to serving the dish, I’ll mix the buckwheat and vegetables together and serve it plain, so people can spoon the sauce on themselves, or I’ll just stir the sauce into the vegetable mixture completely. You can also either serve it straight away while it’s hot, or eat it cold. I prefer it hot, as it brings out the flavours more.
Feel free to serve this dish whichever way you like, and do let me know if you try it!
spicy vegetable buckwheat bowls
serves about 6
for the buckwheat:
1 cup (150g) buckwheat
1/2 tsp salt
for the vegetables:
1 red pepper
1/2 (365g) butternut squash
1 tbsp oil of choice
for 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 clove garlic
2 tsp smoked paprika
1 tsp chilli powder
1/2 tsp salt
1 tsp ground cumin
1/2 tsp cinnamon
freshly ground black pepper, to taste
PREHEAT YOUR OVEN TO 225 C / 437 F
- Firstly, peel and chop your vegetables into chunks. Then, place them onto a tray and drizzle with oil. Stir the vegetables into the oil so that they’re evenly coated. Then, move them into the oven and cook for about 25 minutes, until soft.
- Next, add some water into a large pan with the 1/2 tsp salt and bring to a boil on a medium heat. When the water boils, add in the buckwheat and cook for about 15-20 minutes depending on the desired texture you want.
- While these cook, make the sauce. Add the olive oil, tomato puree, harissa paste, tahini, passata, garlic, paprika, chilli, salt, cumin, cinnamon and pepper into a blender – I used my NutriBullet, and blend until smooth.
- When the vegetables have cooked, remove them from the oven and set them aside. Then, when the buckwheat has cooked, remove it from the heat, drain and add into a large mixing bowl. Next, add in the vegetables, and stir them into the buckwheat.
- When this is done, either stir the sauce into the vegetable mixture before serving, or pour it into a separate bowl, to pour onto each separate serving later.