I was never the biggest fan of eggplant and sweet potato so I bought them again to try some new recipes. Being vegan cleared my taste buds quite a lot and lately I've been rediscovering all the flavors I thought I did not like and giving them another chance, which I must say I'm very happy about. It definitely gave me a lot of new options and helped making my meals more creative and interesting

dressing:

• 1 tablespoon hummus
• 1 tablespoon water

instructions:

First boil buckwheat, sweet potato and asparagus and prepare dressing by mixing water and hummus in a blender until it gets the right consistence. When everything in the pan is soft dice zucchini, eggplant and sweet potato and cover it with nutmeg, both sweet and hot paprika and put in previously preheated oven (360F) together with corn. 

When vegetables are ready (about 15 minutes) mix them in a bowl with other veggies and cover with hummus dressing.

DRESSING - 

• 1 tablespoon rice vinegar
• 3 tablespoons water (use oil for non HCLF)
• salt and pepper

INSTRUCTIONS

It really can't get easier than that! Just cook quinoa with a pinch of salt, cut veggies and put it all in the bowl.

To make dressing put all the ingredients in a small jar and shake couple times till it's well mixed.