sweet potato kale broccoli pie


1 large onion, sliced

2 tbsp extra virgin olive oil

1 cup torn kale

1 cup rolled oats (use spelt  for gluten free)

1 cup buckwheat flour

1/2 cup sunflower seeds

3 tbsp coconut oil, melted

pinch salt

2 cups roughly chopped sweet potato

1 cup roughly chopped pumpkin

1 cup broccoli florets, chopped finely

1 cup cauliflower chopped REALLY finely (or bizzed in food processor)

2 tbsp sunflower seeds for garnish


cook onions in olive oil until almost carmelized. Add kale, cook another 15 min, set aside

Cook pumpkin and sweet potato in salted boiling water until tender, drain. when cool, mash together

Preheat oven to 180c

Blend oats, flour and sunflower seeds in food processor. Add coconut oil and blend until a light dough forms. May need a touch of water

Press dough into a springform cake pan (bottom and sides), bake 10-15 min (just firm to touch).

Place carmelized onions and kale in pie base. Cover with half the sweet potato mix, sprinkle with broccoli and cover with remainder of sweet potato mix

top with blendid cauliflower, sprinkle with sunflower seeds

bake for 25 to 30 min.


Recipe: veggiehead.com