The tastes in buckwheat are astringent, pungent and sweet. It has a warming and heavy quality so it helps to balance Vata and Kapha but could increase Pitta.

The addition of sweet potatoes and kale helps to neutralise this affect on the Pitta dosha.

2 servings

2 cups Water

1 cup Buckwheat Groats

2 tbsps Extra Virgin Olive Oil

1 Sweet Potato (chopped into small cubes)

1 cup Kale Leaves (chopped/ or spinach)

1 tsp Sea Salt ( to taste)

1 tsp Cumin Seed

1 tsp Dried Basil

1/3 cup Cilantro (chopped)

In a medium-sized pot, bring the water to a boil. Once boiling, reduce the heat to low and add the buckwheat. Cook for 15 to 20 minutes or until the water is absorbed.

In a separate cooking pan, warm the oil over medium heat. Add the cumin seeds once they are spluttering then, add the sweet potatoes, kale, sea salt and dried basil. Let it cook, stirring often, for 15 minutes or until soft.

Transfer the cooked buckwheat into bowls. Top with the sweet potato, kale and cilantro. Enjoy!

More Flavour

Add diced onions or minced garlic.