A colourful bowl of sprouted buckwheat, roasted sweet potato and peppers, greens and sprouted beans, topped with crunchy sprouted sunflower seeds and a creamy, tangy dressing.
Ingredients (serves 2)
- 1 cup sprouted buckwheat, soaked or cooked
- 2 roasted sweet potatoes, cubed
- 2 roasted peppers, red or yellow
- Mixed greens (lettuce, spinach, kale)
- Sprouted beans, such as mung beans or lentils
- 2 tbsp sprouted sunflower seeds, to top
Dressing
- ¼ cup Organic Raw Sunflower Seed Butter
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 2 to 3 tbsp water, to thin
- 1 garlic clove, minced
- Salt and pepper
Method
- Roast the sweet potatoes and peppers at 200°C until tender and lightly browned.
- Blend or whisk the dressing ingredients until smooth, adding water a little at a time.
- Build the bowls with buckwheat, sweet potato, peppers, greens and sprouted beans.
- Top with sprouted sunflower seeds and drizzle over the dressing.
About the ingredients
Sunflower seed butter. Stone-milled from organic European sunflower seeds without heating the seeds, so it keeps a fresh, mild, nutty flavour. It has 18g of protein per 100g and is good in dressings, porridge and on toast.
Sprouted buckwheat. Activated with water, germinated and dehydrated below 40°C. It has a nice crunch and a delicate taste.
Sprouted sunflower seeds. Prepared the same way, with a crunch and a mild nutty taste, and 20g of protein per 100g. Add them to salads, stir-fries and baking.
