Buckwheat Power Bowl with Kale, Butternut, Green Beans and Lemon Garlic Dressing

I think this could be one of my favorite bowls for lunch. The combination came to me because I had purchased a bag of whole buckwheat grains and I didn't know what to make with them. My fridge was full of veggies and I knew I would have enough of this leftover for another lunch or dinner when my husband would not be home. The lemon garlic dressing really makes the kale taste so good along with the warm butternut squash. I hope you give this a try! Enjoy!

Ingredients

1/2 cup cooked buckwheat

1 cup rough chopped kale

1/2 cup roasted butternut squash

1/2 cup steamed green beans

For the buckwheat
Cook the buckwheat according to directions on packet. Make sure that you don’t overcook it. It will be a big sticky glob if overcooked. Place into fridge until ready to use.

For the butternut squash
carefully peel and seed one butternut squash and chop into one inch cubes
place the squash on a sheet pan and drizzle with olive oil, salt, pepper and 2 tablespoons turmeric powder and toss well to combine. Roast in oven at 400 degrees F for 25-30 minutes until the squash is tender, turning once with a spatula.

For the lemon garlic dressing
peel and mince one clove garlic
1/4 cup fresh squeezed lemon
1/4 teaspoon thyme
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
squirt of honey or agave
1/2 cup olive oil
Whisk all ingredients until combined. Adjust seasonings to taste.

Place the kale into a large bowl and top with two tablespoons of lemon dressing and knead into the kale leaves.

Place the cooked buckwheat into bowl and top with kale, warmed butternut, green beans and enjoy.

Variation: add poached egg, chopped purple cabbage