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Overhead shot of a buckwheat power bowl with roasted sweet potato, broccoli, chickpeas and tahini drizzle

Buckwheat Power Bowl: Roasted Veggies and Tahini Sauce

A gluten-free power bowl of roasted sweet potato, broccoli and chickpeas over toasted buckwheat groats, finished with a lemon-tahini dressing.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Healthy Bowls
Calories: 420
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 2 Sweet potato, peeled and cubed medium (about 500 g)
  • 3 cups Broccoli florets
  • 1 can Chickpeas, drained and rinsed (400 g)
  • 1 Red onion, sliced small
  • 3 tbsp Olive oil
  • 1 tsp Salt
  • 1/2 tsp Black pepper
Buckwheat
  • 1 cup Buckwheat groats (180 g)
  • 2 cups Water or vegetable broth
Tahini Dressing
  • 1/4 cup Tahini
  • 2 tbsp Lemon juice
  • 1 clove Garlic, minced
  • 1 tsp Maple syrup
  • 2 Water to 4 tbsp; add gradually until pourable
  • 2 tbsp Pumpkin seeds for topping

Method
 

Roast the Vegetables
  1. Heat oven to 200 C / 400 F and line a sheet pan with parchment paper.
  2. Toss sweet potato, broccoli, chickpeas and red onion with olive oil, salt and pepper.
  3. Spread in a single layer and roast for 25 to 30 minutes, flipping once, until sweet potato is fork-tender and edges are browned.
Cook the Buckwheat
  1. Rinse buckwheat groats under cold running water until the water runs clear.
  2. Combine buckwheat with water or broth in a saucepan and bring to a boil.
  3. Reduce heat, cover, and simmer for 12 to 15 minutes until liquid is absorbed and grains are tender but still hold their shape. Fluff with a fork.
Make the Dressing
  1. Whisk tahini, lemon juice, garlic and maple syrup with 2 tbsp water until smooth.
  2. Add more water, 1 tbsp at a time, until the dressing is pourable. Season with a pinch of salt.
Assemble
  1. Divide buckwheat among 4 bowls.
  2. Top with roasted sweet potato, broccoli and chickpeas.
  3. Drizzle with tahini dressing and scatter pumpkin seeds over the top. Serve warm.

Notes

  • Rinse buckwheat groats well before cooking to prevent a gummy texture.
  • Cut vegetables into similar sizes so they roast evenly in the same time.
  • Keep dressing separate from bowls until ready to eat for meal prep.
  • Toast raw groats in a dry skillet first for a nuttier, deeper flavor.