Contrary to its name, buckwheat is 100% gluten-free and is a significant source of magnesium required for a healthy cardiovascular system.

Serves: 2 | Cook Time: 30 mins | Calories: 471 | Type: Vegan + Gluten-Free | Macros P: 14g / C: 68g / F: 19g

Ingredients:


  • 120g buckwheat
  • 400g butternut squash
  • 150g chestnut mushrooms
  • 1 red onion
  • 2 garlic cloves
  • 2 tsp tahini (sesame)
  • 1 tbsp nutritional yeast (for cheese flavour)
  • 1/2 vegetable stock cube (celery)
  • 2 tsp pumpkin seeds
  • Handful of fresh sage

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.

Method:


  1. Preheat the oven to 220C / gas mark 7 and boil a kettle.
  2. Peel and finely chop the squash. Place on a baking tray, drizzle with 1 tbsp oil and place in the oven for 15 mins until softened. Remove the squash from the baking tray. Rub the sage leaves with 1/2 tbsp olive oil and place on the baking tray in the oven for 5 mins.
  3. Meanwhile, finely chop the garlic, dice the red onion and finely slice the mushrooms.
  4. Dissolve the vegetable stock cube in 300ml boiling water.
  5. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and fry the garlic and onion for 5 mins until softened. Then add the mushrooms and cook for 3 mins. Rinse the buckwheat and add to the pan, stir for 1 min and then add the vegetable stock.
  6. Simmer for 15 mins, then stir through the tahini, nutritional yeast, pumpkin seeds and roasted squash and cook for a further 2 mins until all the water has been absorbed. Add more boiling water if needed.
  7. Spoon the roasted squash risotto into two warm bowls and sprinkle over the crispy sage leaves.