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Summer lovin' bowl
Serves 2 Starters and mains
Ingredients
- 2 large beetroots
- 1tbsp avocado oil or melted coconut oil
- 100g buckwheat
- 1 cucumber, chopped into 1cm chunks
- 1 mango, peeled, stoned and chopped into 1cm chunks
- juice 1 lime
- 2tbsp fresh coriander, chopped
- 1 jalapeño chilli, deseeded
For the dressing
- 2 tbsp almond butter
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp nutritional yeast
- 1 tsp tamari
- pinch chilli powder
- pinch smoked paprika
To Serve
- 4 tbsp houmus
- 1 tbsp chopped walnuts
Method
Preheat the oven to 200C/400F/ Gas 6. Peel and cut the beetroots into 21⁄2cm chunks. Place in a roasting tray and mix with the oil and a big pinch of sea salt and pepper. Roast for 30-40 minutes, until cooked through.
While the beetroots are cooking, rinse the buckwheat in warm water. Place in a saucepan with 250ml cold water and a pinch of salt. Bring to the boil and simmer for 12 minutes until cooked through and all the water has been absorbed.
In a small bowl, whisk together all the dressing ingredients with 1 tablespoon cold water.
In a separate bowl, mix together the chopped cucumber, mango and fresh lime juice with the coriander and jalapeño.
Place the roasted beetroots, buckwheat, houmus and walnuts in a serving bowl. Drizzle over the dressing and serve with the cucumber and mango salad.
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