Sweet potato, pumpkin and buckwheat tortilla
Servings Prep Time
4portions 35min
Cook Time
20min
Servings Prep Time
4portions 35min
Cook Time
20min
Ingredients
  • 1clove garlic
  • 1 medium onion
  • 1cup whole buckwheat
  • 2cup filtered water
  • 250gr pumpkinin case you’re using hokaido you can cook its skin
  • 300gr sweet potato
Instructions
  1. Peel and chop the sweet potato and then bake it until smooth.
  2. Wash the buckwheat and place it in a pot, with the water. When boiling, lower the heat and cook for 10 minutes.
  3. Put the chopped garlic and onion in a frying pan and drizzle with a bit of olive oil. Cook it for come minutes, along with bay leaves and rosemary, on medium heat.
  4. Lower the flame, add the finely choped pumpkin and close. If necessary add a little water, shoyu, or white wine not to burn. Let it cook until the pumpkin is tender.
  5. In a separate bowl mix the buckwheat with sweet potato and add a little olive oil and salt to taste. Blend for few seconds.
  6. When the pumpkin is already tender, remove the sprigs of rosemary from the cooking.
  7. Wrap everything. Then put it in the skillet to brown on both sides.
  8. …and…It’s ready to eat! 🙂
Recipe Notes

If you like fresh herbs, you can sprinkle with parsley or coriander. I also like to accompany it with a vegan mayonnaise of herbs.