Sweet Potato & Pesto Buckwheat Salad

Sweet Potato & Pesto Buckwheat Salad

Flavorful and healthy buckwheat salad with roasted sweet potato, kale, blueberries and sunflower seeds. Served with a creamy pesto yogurt sauce.

  • Yield: 4


Sweet Potato

  • 1 medium sweet potato
  • 1 tsp oil
  • 1/4 tsp rosemary
  • 1/8 tsp salt

Buckwheat Salad

  • 2 and 1/2 cup water
  • 1/4 tsp salt
  • 1 cup raw buckwheat
  • 2 cups greens (kale, baby spinach, etc), finely cut
  • 3 tbsp sunflower seeds
  • 1/3 cup blueberries
  • 2 tbsp chopped almonds, pecans or cashews

Pesto Dressing

  • 1/3 cup vegan pesto
  • 1/3 cup non-dairy yogurt
  • 1 tbsp tahini
  • 2 tbsp lime juice
  • salt and pepper to taste


Sweet Potato

  1. Preheat the oven to 400°F. Wash the potato and cut it into cubes, or matchsticks. Spread on a baking sheet lined with parchment paper and drizzle with oil. Sprinkle with rosemary and salt.
  2. Bake for 25-30 minutes, or until the potatoes are soft and start to brown. Set aside.

Buckwheat Salad

  1. In the meantime, add the water and salt to a medium saucepan and bring to a boil. Add the buckwheat and let simmer uncovered for 25-30 minutes, or until the buckwheat is cooked. Drain excess water if needed. Rinse under cold water to stop the cooking process and cool the buckwheat.
  2. Transfer to a large bowl and add the roasted sweet potato, kale (see notes), sunflower seeds, blueberries and chopped almonds. Add the dressing and mix until everything is coated with the sauce.
  3. Chill in the refrigerator at least 1 hour before serving. It will keep in the fridge for 5 days.

Pesto Dressing

  1. Combine all the ingredients in a small bowl, taste and adjust seasonings if needed.


If using kale, thinly slice it. Transfer to a bowl, drizzle with olive oil and sprinkle with salt. Massage for 20-30 seconds, until it starts to soften and becomes darker. This step will make the kale more tender.


  • Serving Size: 1 (with dressing)
  • Calories: 379
  • Sugar: 4.7g
  • Fat: 17.5g
  • Carbohydrates: 52.1g
  • Fiber: 8.3g
  • Protein: 14g