Macro Bowls with Miso-Glazed Kabocha Squash, Kimchi, Brown Rice, and Tahini Sauce
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
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
  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.
Recipe from Power Plates
Recipe by Joanne Eats Well With Others at