Makes 10 servings
2 tablespoons olive oil, divided, plus more for greasing the pan
3 pounds (about 4 large) sweet potatos, sliced into ⅛-inch-thick rounds
1 cup whole wheat or gluten-free bread crumbs
3 tablespoons fresh thyme
2 cloves garlic, minced
1/2 teaspoon salt
3 cups cooked buckwheat, cooled
1 large egg, lightly beaten
2 1/2 cups shredded cheddar cheese
Move over, vegetarian Thanksgiving clichés like pasta and stuffed squash. This baked veggie and whole grain casserole is a hearty, forget-the-turkey main dish.
Preheat the oven to 375°. Lightly grease a 9-by-13-inch baking dish and bring a large pot of salted water to a boil.
Place the chopped kale in a large bowl. Drizzle with 1 tablespoon of the olive oil and add a pinch of salt. Use your fingers to massage the oil and salt into the kale leaves. Set aside for 5 to 10 minutes.
Add the sweet potatoes to the boiling water. Cook 3 to 4 minutes, or until just tender. Drain, rinse under cold water, and set aside.
In a medium bowl, mix the bread crumbs, thyme, garlic, and 1/2 teaspoon salt. Set aside.
In a large bowl, add the buckwheat and beaten egg. Mix well. Use a spatula to spread the buckwheat evenly into the bottom of the baking dish.
Top the buckwheat with a layer of sweet potato rounds and a pinch of salt. Add a layer of cheese, a layer of kale, and a layer of the bread crumb mixture. Repeat two more times to make three layers. Add any remaining sweet potatoes, then the remaining cheese and bread crumbs.
Cover with aluminium foil and bake for 30 minutes. Remove foil and bake 15 more minutes, or until cheese and bread crumbs on top are lightly browned. Allow to sit 5 minutes before slicing and serving.
Carbohydrates: 39 g
Fat: 17 g
Protein: 16 g
Fiber: 6 g