Squash and kale bowl

Squash and kale bowl

Tags

Vegan

Cook

Ingredients

  • 1 butternut squash
  • Rice
  • 3 or 4 large leaves of curly kale
  • ½ cup pomegranate seeds
  • 20g walnuts, chopped
  • 1 tbsp freshly grated ginger
  • 2 cloves garlic, crushed
  • 2 tbsp shiro miso
  • 1 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 1 tsp mirin
  • Juice of ½ a lime

Steps

  1. Preheat the oven to 180°C.
  2. Cube squash and place on a baking tray. Drizzle both sides with oil, season with a pinch of salt and pepper and roast for 45 minutes, flipping halfway.
  3. Cook the rice.
  4. Remove squash from oven and turn down to 140C.
  5. Place the kale onto the tray and coat with oil then bake for 4-6 minutes until just crisp.
  6. Mix together all the dressing ingredients in a bowl until smooth.