Soulful Risotto

Ingredients (makes2 servings - or double as it freezes well):

• 1 large sweet potato (microwave for 6 min or cook in oven)

• 1 tablespoon olive oil

• 1/2 onion (chopped)

• 1 clove garlic (chopped)

• 1 cup buckwheat (raw)

• 1 cup coconut milk

• 1 cup vegetable broth

• 1/2 teaspoon salt

• 1 teaspoon turmeric

• 1 teaspoon smoked paprika

• 1 - 2 teaspoon nutritional yeast

• Optional toppings: dollop of greek yogurt and toasted coconut

Directions:

1. Cut the cooked sweet potato in half and remove the skin. Place skinless sweet potato into a food processor. Process until smooth. Set aside.

2. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and cook for 5 minutes. Add the buckwheat groats and toast them for 2-3 minutes, until lightly toasted.

3. Stir in the coconut milk, sweet potato purée, vegetable broth, salt, turmeric and smoked paprika.

4. Bring to a boil and let simmer for 20-25 minutes until the buckwheat is soft. Stir in the nutritional yeast, season with salt and pepper to taste.