Buckwheat Salad with Roasted Sweet Potato

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 medium sweet potato

½ tsp chili powder

1 cup of buckwheat

2.5 cups of vegetable broth

4 scallions

1.5 cups of cooked chickpeas

10 to 12 radishes

2 cups of lamb's lettuce

3 tbsp toasted pine nuts

subheading: For the dressing:

2 lemons, juice + zest

1 tsp maple syrup

1 tbsp mustard

1 tbsp almond butter

salt, pepper

Directions at greenevi.com

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