Sweet Potato Casserole with Black Beans, Kale and Buckwheat 


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


  • 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


  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:


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


Blend ingredients together.

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