We've roasted sweet potato, beetroot and red onions and mixed these with protein-packed buckwheat, sugar snap peas and avocado, then drizzled over a rich dressing of almond butter & lemon juice.

Serves: 2 | Cook Time: 30 mins | Calories: 571 | Type: Vegan + Gluten-Free


  • 80g buckwheat
  • 150g beetroot
  • 200g sweet potato
  • 1 red onion
  • 80g sugar snap peas
  • 1 avocado
  • 1 tsp dried thyme
  • 2 tbsp almond butter (nuts)
  • 1 lemon
  • 1/2 vegetable stock cube (celery)

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.


  1. Preheat the oven to 200C / gas mark 6 and boil a kettle.
  2. Peel and cut the beetroot and sweet potato into 1 cm pieces. Cut the red onion into small wedges. Place the sweet potato, beetroot and onion on a baking tray, drizzle over 1/2 tbsp oil and sprinkle over the thyme and a pinch of sea salt. Place in the oven for 15-20 mins, turning halfway through.
  3. Dissolve the vegetable stock cube in 400ml water. Rinse the buckwheat and add to a saucepan with the stock, simmer for 10 mins, then add the sugar snap peas and cook for another 5 mins, then drain.
  4. Peel and de-stone the avocado and chop into small pieces.
  5. Stir the onion, beetroot, sweet potato and avocado into the buckwheat, season with black pepper and half of the lemon juice.
  6. In a bowl, mix the almond butter with a squeeze of lemon juice to make the sauce.
  7. Spoon the roasted vegetable buckwheat onto a warm plate and drizzle over the almond dressing.