Description
This comforting gluten-free vegan sweet potato casserole with black beans, kale buckwheat and roasted garlic sauce is easy to assemble and perfect to make ahead.
Ingredients
- 1 Sweet Potato
- 2 Tablespoons Olive Oil
- Salt And Black Pepper
- 2 leaves Sage
- 1 cup Buckwheat
- 1-¾ cup Water
- 2 slices Sourdough Bread
- 2 cups Roughly Chopped Kale
- 2 cups Cooked Or Canned Black Beans
- 1 cup Roasted Garlic Sauce (See My TK Recipe Box Or Blog)
Preparation
Preheat oven to 180ºC or 350ºF. Dice sweet potato and transfer to a baking dish or tray. Sprinkle with olive oil, salt and pepper. Put sage on top. Roast for 25 minutes.
Meanwhile, rinse and drain buckwheat. Put it in a saucepan and add water and 1/2 teaspoon salt. Bring to a boil over medium heat, then cover and simmer for 18 minutes.
Make the bread crumbs: Heat a lug of olive oil in the skillet or frying pan over medium-high heat. Break bread slices with your fingers into small pieces and transfer to the skillet. Add salt and black pepper and fry until golden and crispy, about 4 minutes, stirring occasionally.
Transfer roasted sweet potatoes, buckwheat, kale and black beans to a baking dish. Pour roasted garlic dressing. Top with breadcrumbs. Bake for 10 more minutes. Enjoy!
