Sweet Potato & Buckwheat Brunch Bowl with Avocado Cream
Author: 
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
An easy to follow template for a veggie loaded gluten free brunch bowl with poached egg. All ingredients can be prepped the day before.
Ingredients
Brunch Bowl
  • 2 large sweet potato, peeled, cut in a small dice
  • tsp olive oil
  • Salt
  • 80g Buckwheat groats, rinsed
  • Herb dressing (see below)
  • Handful fresh rocket
  • 4 Cooked eggs (or more)
  • A dollop of avocado cream (see below)
  • Black pepper
Herb Dressing
  • Half a bunch of parsley
  • 60mls olive oil
  • Half a lemon, juiced
  • ½ tsp salt
Avocado Cream
  • 1 avocado
  • 2 Tbs water
  • Tbs apple cider vinegar
  • tsp olive oil
  • ¼ tsp salt
Instructions
  1. Pre-heat the oven to 180C. Toss the sweet potato cubes in olive oil and a pinch of salt, and roast in the oven for 20-25 minutes, until softened but still retaining some bite.
  2. Meanwhile cook the buckwheat using the pasta method - boil a saucepan of water and cook for 15 minutes. Drain and rinse well. Lay out on a plate or sheet pan to cool and dry.
  3. Next make up the dressing by blending the parsley with the olive oil, lemon juice and the salt.
  4. Then the avocado cream by blitzing all the ingredients together till completely smooth with a hand held immersion blender. Set aside.
  5. When the potato and buckwheat have cooled, toss them together and coat with all of the parsley dressing. If you are serving straight away, toss through the rocket. If not, leave this part till you're ready to assemble your dish as the rocket will wilt.
  6. Cook the eggs to your liking, then divide the potato-buckwheat mix between 4 serving bowls and top with the egg. Add a dollop of avocado cream and finish with some black pepper.
Notes
You can cook buckwheat via the absorption (it absorbs all the water you cook it in ) or the pasta method (like you’d cook pasta). I find for a salad the pasta method works best. If you undercook it slightly then immediately cool it under cold water then it will hold its shape in a salad. The absorption method is better for risotto or warm mushy dishes.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/brunch-bowl/