Kale, Roasted Butternut Squash and Buckwheat with Tahini Dressing
A Super Nourishing and Nutrient-dense meal made with Kale, Roasted Butternut Squash and Toasted Buckwheat with a tasty Tahini Dressing. Make each of the components in large batches to last you the whole week whether you want to pack it for lunch at work or have it for a sit-down dinner. Add to your meal planners.
Ingredients:
for the roasted butternut squash:
1.275 - 1.3 kg butternut squash, peeled and cored
1 tsp ground cinnamon
½ tbsp ground coriander
1 tsp ground black pepper
1 tsp coarse sea salt
2 tbsp coconut oil
1 bunch fresh sage leaves
for the toasted buckwheat groats:
300g dry buckwheat groats
1 tbsp ground coriander
2 tsp fennel powder
1 tsp coarse sea salt
1 tsp ground black pepper
½ tsp crushed red pepper flakes
1½ tbsp coconut oil
about 2 - 3 tbsps fresh dill
for the tahini honey dressing:
3 tbsp tahini/sesame paste
1 tbsp raw honey or maple syrup
½ tsp ground cinnamon
¼ tsp allspice powder
¼ tsp coarse sea salt
¼ tsp crushed red pepper flakes
40ml fresh water
for the seasoned kale:
90g fresh green curly kale
fresh lemon zest from part of 1 lemon
25 - 30ml lemon juice
sprinkle of sea salt
1 tbsp hemp seeds
Directions:
Soak the buckwheat groats overnight or for at least 8 hours.
Preheat oven to 425˚F.
Cut the peeled and cored butternut squash into ½ inch cubes and transfer to a parchment-lined baking sheet.
Season with ground cinnamon powder, coriander, black pepper, coarse sea salt, coconut oil and fresh sage leaves. Toss well, spread the cubes evenly on the baking sheet and bake for 20 to 25 minutes until fork tender.
Remove the roasted butternut squash from the oven and allow to cool before storing. Reduce the oven temperature to 400˚F .
Drain the buckwheat groats well and transfer to a parchment-lined baking sheet. Season with ground coriander, fennel, coarse sea salt, black pepper, crushed red pepper flakes, coconut oil and fresh dill. Fold in well to properly distribute the seasonings and spread the buckwheat groats in one even and light layer on the baking sheet.
Divide between two baking sheets if necessary so they do not clump up during baking. Transfer the baking sheets to the oven and toast for 20 to 25 minutes until the buckwheat groats are toasted to preference. Midway through toasting the buckwheat groats, toss well to encourage even toasting.
While the buckwheat groats are toasting, combine all the ingredients for the tahini honey dressing and set aside.
For the kale, you may have it raw, sautéed or blanched in boiled water then well drained. Season with lemon zest, lemon juice, a sprinkle of salt and hemp seeds. Toss well.
Serve the roasted butternut squash, toasted buckwheat groats, and seasoned kale together with a drizzle of the tahini honey dressing.
You may add a topping of hummus or steamed lentils to make this meal. even more dense and filling.
