Ingredients

• 1 cup Buckwheat Groats
• 2 cups Water
• 1 cup Brussels Sprouts, halved
• 1 Sweet Potato, cut into cubes
• 1 Red Onion, quartered
• 1 Beet, cut into cubes
• 2 Tbsp Avocado Oil, divided
• Two 8 oz Wild Salmon fillets
• 4 leaves Rainbow Chard, chopped
• 4 Tbsp Tahini
• 2 Tbsp Lemon Juice
• 2 Tbsp Organic Pumpkin Seeds
• 1 Avocado, halved

Instructions

1. Preheat oven to 425°F.
2. Combine buckwheat groats and water in a pot. Bring to a boil, cover, reduce heat to a simmer and cook until tender, about 10 minutes. Drain excess water and set aside.
3. Add Brussels sprouts, sweet potato, red onion and beet to a large baking tray. Drizzle with 1 tablespoon avocado oil and season with sea salt and black pepper. Roast for 20 minutes.
4. Remove tray from oven. Add two pieces of wild salmon and season with sea salt and pepper. Roast for 10 minutes longer, or until salmon is fully cooked and flakes with a fork. Remove from oven.
5. While salmon roasts, add 1 tablespoon avocado oil to a large skillet. Add rainbow chard and sauté for 6-8 minutes, or until tender.
6. Divide cooked buckwheat groats between two large bowls and top with rainbow chard, roasted salmon, roasted vegetables and avocado. Drizzle with lemon juice and tahini. Sprinkle with pumpkin seeds and enjoy!