1. Preheat the oven to 180°C (350°F) fan-forced. Grease a baking sheet or roasting pan lightly, or line it with baking parchment.

2. Clean the pumpkin and remove any damaged skin, if necessary, and cut it into bite-sized pieces. Wash and dry the potatoes and cut them into small pieces – you don’t necessarily need to peel new potatoes. Remove the seeds from the bell peppers and cut them into pieces as well. Peel the onions and garlic, then cut the onions into wedges and roughly chop the garlic. Combine the veggies in a bowl, drizzle everything with oil, and season with Za’atar, chili flakes, salt, and pepper. Mix well, then transfer to the baking sheet or roasting pan and spread evenly. Roast the veggies in the preheated oven for about 30-40 minutes. The veggies should be cooked through and soft, but not mushy – depending on the size of the vegetables, the oven time may vary slightly.

3. While the veggies are cooking in the oven, prepare the buckwheat. Rinse the buckwheat thoroughly. Place it in a small pot along with the water and veggie broth powder. Bring to a boil. Then reduce the heat to low, cover the pot, and let the buckwheat swell for about 15 minutes. Similar to rice, do not stir the buckwheat while it swells.

4. Season the roasted veggies with a little more salt and pepper if desired, then divide them between bowls along with the cooked buckwheat. Sprinkle everything with chopped parsley and serve with a bit of sour cream (optional).