Roasted Sweet Potatoes

Kasha with Roasted Sweet Potatoes Peas

Kasha With Roasted Sweet Potatoes Peas

Ingredients

Makes 4 servings

• 2 large sweet potatoes, peeled and cut into 1/2-inch dice
• 2 tablespoons olive oil
• salt and freshly ground black pepper
• 1 large yellow onion, finely chopped
• 1 cup coarse kasha (buckwheat groats)
• 2 cups vegetable broth or water
• 1 cup frozen peas

Method

1. Preheat the oven to 425°F
2. Spread the sweet potatoes on a lightly oiled baking pan and drizzle with 1 tablespoon of the oil
3. Season with salt and pepper to taste and roast until tender, about 25 minutes, stirring once about halfway through
4. Set aside
5. In a large skillet, heat the remaining 1 tablespoon oil over medium heat
6. Add the onion, cover and cook, stirring occasionally, until browned, about 10 minutes
7. Stir in the kasha
8. Add the broth and bring to a boil
9. Reduce the heat to low, cover and simmer until the kasha is cooked, about 15 minutes
10. Add the peas and roasted sweet potatoes and season with salt and pepper to taste
11. Stir gently to combine
12. Serve immediately