Vegetarian Macro Bowls with Miso-Glazed Kabocha Squash, Kimchi, Brown Rice, and Tahini Sauce

From the Power Plates cookbook by Gena Hamshaw, these vegetarian macro bowls are the perfect balance of beans, grains, and veggie. They are full of miso’s deliciously sweet-salty-savory flavor and are packed full of nutrients.

Apparently eating food in 2018 means getting down to the nitty gritty of what we’re putting in our bodies.

A lot of this can probably be done on intuition alone,  but those of us who love mac and cheese a little too much most likely need a bit more direction.

(i.e. ME)

So. MACRO BOWLS.

Otherwise known as food bowls that cover all of your macronutrients – fat, protein, and carbs in the form of whole grains and veggies. If you knew what was good for you, you were probably eating this way anyway, but now we’ve put a trendy cute hipster name to it.

Honestly, prior to making these I was utterly convinced that macro bowls were things only to be eaten by health food fanatics and that they required weirdo ingredients that would necessitate a trip to a health food store.

Also, I was pretty sure they tasted bad.

WRONG. WRONG. WRONG.

This is all totally normal run-of-the-mill stuff that you can likely find on your average weekly grocery trip.

AND IT TASTES GOOD.

I mean, we’ve got sesame-seasoned brown rice, miso-roasted kabocha (or butternut!) squash, kale, beans, and kimchi all smothered in a tahini-miso dressing. There’s nothing not to love.

The recipe for these comes out of the Power Plates cookbook by Gena Hamshaw and, honestly, I cannot recall the last time I was this obsessed with a cookbook. This is NOT SPONSORED at all and I purchased the book with my own money, so believe me when I say that I want to make ALL of the recipes in this book. In fact, I’ve been cooking my way through it, making one recipe a week and so far so good. The recipes are all vegan and SO good for you, but also SO delicious. I’ll let you know when I get to one I’m not totally obsessed with, but be warned I’m really doubting that will ever happen.

Macro Bowls with Miso-Glazed Kabocha Squash, Kimchi, Brown Rice, and Tahini Sauce

 

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From the Power Plates cookbook by Gena Hamshaw, these bowls are the perfect balance of beans, grains, and veggie. They are full of miso's deliciously sweet-salty-savory flavor and are packed full of nutrients.

Yield: 4 servings

Ingredients

For the rice

• 1 cup brown rice
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 1 scallion, green part only, thinly sliced
• 1 tbsp mirin

For the squash

• 1 tbsp grapeseed or other neutral oil
• 1 tbsp white miso
• 1 tbsp tamari
• 1 tbsp mirin
• 1 lb kabocha squash, peeled, seeded, and cut into 1-inch thick chunks

For the dressing

• ¼ cup tahini
• 2 tbsp white miso
• 1 tbsp rice vinegar
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tsp toasted sesame oil
• 2 tsp minced ginger
• ¼ cup warm water

For the bowls

• 1 bunch lacinato or curly kale, stemmed and torn into small pieces
• 1½ cups cooked adzuki beans
• 1 cup kimchi

Instructions

1. Cook the rice according to package instructions. Once cooked, drizzle with the sesame oil and then fold in the sesame seeds, scallion, and mirin. Set aside.
2. Meanwhile, make the squash. Heat oven to 400F. Line a baking sheet with parchment paper. n a small bowl, whisk together the oil, miso, tamari and mirin. In a large bowl, toss the squash with the miso mixture until completely combined. Spread on the parchment-lined baking sheet and roast for 20-30 minutes, or until tender and just starting to brown.
3. To make the dressing, whisk together all of the ingredients in a small bowl until smooth. If it is too thick, add additional warm water 1 tbsp at a time to thin it to a more pourable consistency.
4. To serve, divide the rice, squash, kale, and beans among four bowls. Top each with a quarter of the kimchi and drizzle with dressing. Serve warm.

Notes

Recipe from Power Plates

3.5.3208