Sweet Potato Coconut Buckwheat Risotto

Super creamy and buttery buckwheat risotto, flavored with sweet potato and coconut milk. Comforting, healthy and so delicious!


  • 1 large sweet potato
  • 1 tbsp olive oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 1 cup raw buckwheat groats
  • 1/2 cup white wine
  • 1 14-ounce can full-fat coconut milk
  • 1/3 cup vegetable broth (or water)
  • 1/2 tsp salt
  • 1/8 tsp turmeric
  • 1/8 tsp smoked paprika
  • 1 tsp nutritional yeast
  • optional toppings: coconut bacon, fresh parsley, vegan parmesan


  1. Preheat oven to 400°F. Wash and brush the sweet potato, pat it dry with a paper towel. Prick the sweet potato a few times with a knife and wrap it loosely with aluminum foil. Place on a baking sheet and bake for 45-60 minutes, or until the inside is soft.
  2. Remove from the oven and let cool. Cut the sweet potato in half and transfer the flesh to the bowl of a food processor, or blender. Process until smooth, about 30 seconds. Set aside.
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