Miso Mustard Protein Bowl with Butternut Squash

This Miso Mustard Protein Bowl is a plant-based and gluten-free dish, perfect for a quick and healthy meal. It's simple yet full of flavor!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 542

Author Elizabeth

Preheat the oven to 450°F. Line two baking sheets with aluminum foil.
Make the miso mustard dressing. Combine all the dressing ingredients in a small bowl.
Chop the tofu into ½" cubes. In a medium bowl mix the tofu with ⅓ cup of the miso mustard dressing. Allow to marinate 5-10 minutes. Arrange the tofu on one of the baking sheets and bake for 25-30 minutes.
Meanwhile, peel and chop the butternut squash into a ½" dice. Arrange on the second baking sheet and sprinkle with curry powder. Bake in the oven with the tofu for 15-20 minutes, until soft.
While the squash and tofu are baking, cook the buckwheat. Add the buckwheat groats and 2 cups of water to a medium pot and bring to a boil, reduce the heat to low and cook 10-15 minutes, until the water is evaporated. Watch the buckwheat carefully to avoid overcooking.
While the buckwheat is cooking, de-stem the kale and chop into bite-sized pieces. Place the kale in a large bowl and massage with 2 tablespoons of the miso dressing. For best results, massage the kale several minutes.
When all the ingredients are finished cooking, assemble the bowls. Place a bed of kale in each bowl, then add a scoop of buckwheat. Top with squash and tofu. Drizzle with any leftover dressing and sprinkle with sesame seeds. Enjoy!