Spiced kidney beans and buckwheat with caramelised onion

A complex dish made up of lots of flavours. Rich, nutty buckwheat is balanced out by a fresh soy yoghurt dressing. Kidney beans are slow-cooked with onions, fennel seeds, cumin seeds and chilli. Delicious!

2 medium sweet potatoes
1 tsp smoked paprika
1.5 tbsp olive oil
150g buckwheat
300ml vegetable stock
5 spring onions
100g spinach, shredded
Sea salt
Sumac, to serve (optional)
2 tbsp sunflower oil
2 onions, finely sliced
2 tsp cumin seeds
1 tsp fennel seeds
2 x 400g cans kidney beans, drained and rinsed
1 red chilli, finely chopped
1 tsp red wine vinegar
1/2 tsp maple syrup
15g coriander, chopped
2 cloves garlic, finely chopped
The juice and zest of one lime
200g vegan yoghurt (I used plain Sojade)
2 tbsp water

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