Ingredients
Preparation
1. Preheat the oven to 180 °C (circulating air). Peel sweet potatoes and cut into cubes. Mix sweet potato cubes, thyme, pepper, olive oil, chili and salt in a bowl. Spread on a baking tray lined with baking paper and bake in the oven for approx. 20 minutes until crispy.
2. Meanwhile, bring buckwheat with 80 ml salted water to the boil in a pot. Cover and cook on a medium level until soft, about 15 minutes.
3. Wash and spin dry the spinach. Quarter the lime and squeeze out the juice. Halve the avocado, remove the seed, remove the flesh from the peel, dice and drizzle with lime juice. Wash and halve tomatoes. Wash the chives, shake dry and cut into fine rolls.
4. In a bowl, mix soy yogurt with half of the chives and little lime juice. Season with salt and pepper.
5. Remove sweet potatoes from the oven. Drain the buckwheat and put in the middle of a plate. Scatter the vegetables around it, add some dip and serve garnished with the remaining chives.
1/2 pcs Avocado
1/4 tsp Thyme, grated
Pinch of Black pepper
20 g Soy yogurt
1/4 pcs Lime
5 g Chives, fresh
40 g Buckwheat
Pinch of Ground chili
1/2 pcs Sweet potato
50 g Cherry tomato