Sweet Potato Casserole with Black Beans, Kale and Buckwheat 

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This comforting winter casserole is easy to prepare in advance and save for weeknight dinners when you’re short for time

Prep Time: 15 minutes

Cook Time: 40 minutes

Ready In: 55 minutes

Servings: 4

INGREDIENTS:

  • 1 cup buckwheat groats
  • 1 sweet potato, chopped
  • 2 tablespoons olive oil Salt
  • Black pepper
  • 2 sprigs fresh sage
  • 1 3/4 cups water
  • 2 cups kale, roughly chopped
  • 2 cups black beans, cooked or canned
  • 1 cup garlic sauce (see instructions below)
  • 2 slices of gluten free sourdough bread

DIRECTIONS:

  1. Rinse your buckwheat groats, then dry roast in a pan for 3 to 4 minutes. Add 3 cups of water to the pan, cover and bring to boil. Reduce the heat and leave to simmer for 10 – 12 minutes.
  2. In the meantime, preheat your oven to 350F and roast your sweet potato for 25 minutes with sage and olive oil.
  3. Use a blender to make bread crumbs from your sourdough bread. Fry in a pan with salt and pepper to taste.
  4. Transfer your roasted sweet potatoes, buckwheat groats and kale to a baking dish and top with your breadcrumbs.
  5. Bake for ten more minutes and serve with garlic sauce (see below).

For the homemade roasted garlic sauce:

INGREDIENTS:

  • 2 heads roasted garlic
  • 2 tablespoons milk (unsweetened almond works well)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

DIRECTIONS:

Blend ingredients together.













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