In the kitchen with MyTrela

Buckwheat with sweet potato, pepper and leek

Unroasted buckwheat is cooked separately. Sweet potato and vegetables go through successive frying stages in rapeseed oil before the groats join.

1 serving

Buckwheat with sweet potato, pepper and leek — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Unroasted buckwheat groats50 gWeigh before cooking; use the entire cooked portion in the recipe.
  • Rapeseed oil10 g
  • Sweet potato100 g
  • Red pepper60 g
  • Onion35 g
  • Garlic4 g
  • Dried thyme1 g
  • Leek25 g
  • Salt1 g
  • Black pepper2 g
  • Chives5 g

Preparation

  1. Cook and drain buckwheat. Finely dice peeled sweet potato and fry in hot rapeseed oil for about 5 minutes until tender, stirring and adding red pepper during this time.
  2. Add diced onion, sliced garlic and dried thyme. Fry for about 2 minutes, stirring.
  3. Add finely chopped leek and fry covered for about 5 minutes, stirring occasionally and seasoning with salt and black pepper.
  4. Add cooked buckwheat, mix and heat together. Sprinkle with chives.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.