• 1 cup of buckwheat hearts
  • Small red onion, diced
  • Cajun spice
  • Smoked red paprika
  • Hot chilli powder
  • Fresh coriander
  • Little Gem lettuce
  • 1 medium sweet potato
  • 300g of tomatoes, diced
  • Coconut oil
  • Good-quality balsamic vinegar
  • Salt and pepper, to season

Optional extras

  • Avocado
  • Cheddar Cheese
  • Sour cream


  1. Prepare the buckwheat hearts as per the packet instructions.
  2. Slice the sweet potato into thin, finger-length pieces. Coat in coconut oil and 2tsp of Cajun spices, seasoning with salt and pepper. Place in a non-stick baking dish and cook in a preheated oven at 205 degrees for approx. 25-30 mins. Half-way through the cooking time, turn over the wedges and re-season.
  3. In a small pan, lightly fry the onion over a medium heat, in ½ tsp of coconut oil until translucent. Add the buckwheat hearts and 2-3tsp of Cajun spice, 1 heaped tsp of smoked paprika and hot chilli powder to taste. Continue to cook until the spices are well distributed and the buckwheat hearts have gelled together.
  4. In a small bowl, add a handful of chopped coriander and 2tbsp of good-quality balsamic vinegar to the diced tomato.
  5. Serve the buckwheat in the leaves of lettuce along with the sweet potato “fries” and tomato. Top with mashed avocado, cheddar cheese or sour-cream if desired.