Vegan Roasted Potato Salad with Buckwheat and Green Sauce

This healthy vegan roasted potato salad is packed with all the good things. Delicious sweet potatoes, beans, buckwheat, kale and a homemade green herby sauce. So nourishing and filling! What's not to love?

The Recipe

Vegan roasted potato salad with buckwheat and green sauce

Ingredients

2 sweet potatoes

24 ounces / 680 g small yellow potatoes

1 tablespoon olive oil

1 teaspoon salt

1/2 cup / 100g buckwheat (sub in quinoa)

1/2 cup / 120 ml vegetable broth

1 can of your favorite beans (I used white cannelloni beans)

3.5 ounces / 100 g chopped kale

For the dressing:

1 1/2 cups / about 2 hand full mixed herbs (such as mint, basil, spinach, oregano)

1 garlic clove

1/2 cup / 110 ml olive oil

2 tablespoons lemon juice

salt and pepper to taste

Instructions

1. Preheat oven to 410°F/ 210°C. 

2. Wash and chopped potatoes. Line a baking tray with parchment paper and add potatoes. Season with salt and drizzle with olive oil. Bake potatoes for about 45 minutes or until golden brown.

3. Meanwhile combine buckwheat and vegetable broth in a pot and cook until quinoa is soft. 

4. For the dressing add herbs, garlic, olive oil and lemon juice to a food processor and mix until smooth. Season with salt and pepper.

5. In a big salad bowl combine roasted potatoes, kale, buckwheat, beans and salad dressing. ENJOY!