Miso-Curry Glazed Squash, Tofu and Kale with Chickpeas, Potatoes and Pepitas

Miso-Curry Glazed Squash, Tofu and Kale with Chickpeas, Potatoes and Pepitas

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Miso-Curry Glazed Squash, Tofu and Kale with Chickpeas, Potatoes and Pepitas | Save the Kales! I  may like it more than coffee. I spent 20 minutes off the sofa putting together a healthy, clean meal. This is my own spin on (though very close to) a recipe from Super Natural Every Day by Heidi Swanson. Some ingredients altered or added based on what I had on hand. Mixed with chickpeas, potatoes and pumpkin seeds. Preheat the oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray. Get a large bowl, add cubed squash and potatoes. In a small bowl, whisk olive oil, miso and curry paste to make a thick paste. Put 1/3 cup of the new paste in a bowl with squash and potatoes, gently mixing by hand to coat veggies. Add cubed tofu to bowl and gently mix that by hand, careful not to break apart the tofu. Add to the rimmed baking sheet and bake for 30-35 minutes, tossing once or twice throughout. Using the same large mixing bowl (cut down on amount of dishes to clean!), add the raw kale. Add the lemon juice to the remaining miso-curry paste, whisk, and add to the bowl with raw kale. Massage the dressing into the raw kale. Add chickpeas to bowl of kale and mix. When the veggies are done cooking and have cooled slightly, add them to the large bowl with kale and chickpeas and mix everything together. Serve with pepitas as a garnish (optional). Miso-curry glazed Squash, Tofu and Kale. Mixed with chickpeas, potatoes and pumpkin seeds. This recipe makes enough for about 4 servings (as a main dish), 6-8 servings as a side dish. I’m always looking for new ways with tofu. Custom pet portraits by a vegan illustrator! · Filling bellies and hearts. · Theme: Pilcrow by Automattic.

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