キャンディス・クマイのインスタグラム(candicekumai) - 9月26日 09時08分

tokyo🍲bowls forever

My Miso Glazed Kabocha Squash + Carrot Bowl
Serves 2 big bowls or 3 small bowls
**Make ahead for a great bento 🍱 box lunch!

There is something magical about fall roasted squash and root veggies, its that starchy, earthy sweetness, with savory tofu over hearty brown rice. This perfectly balanced recipe is made with a clean miso marinade. Feel free to add your favorite homemade dressing♥️ & please do your research on who you learn to cook Japanese from 🙃precision & tradition, culture are everything here in Japan 🇯🇵🍱🦄Itadakimasu!

Ingredients:
3 cups leftover brown rice (mix with sweet mochi rice to keep the rice moist)
4 organic carrots, peeled and sliced on the diagonal into 1 ½ inch pieces (approximately 2 cups)
2 cups kabocha squash, cubed into 1 ½ inch pieces, skin on
1 block organic extra firm savory tofu, cut into ¾ inch cubes (approximately 2 cups) (optional)

For the miso marinade:
2 tablespoons toasted sesame oil
2 tablespoons red miso paste
2 tablespoons rice vinegar
½ teaspoon honey or maple syrup
To Top:
2 cups fresh greens (your choice of arugula, chopped kale, mizuna or red leaf lettuce)
1 avocado, sliced into 1 inch cubes
2 teaspoons gomashio or toasted sesame seeds

Directions:
Preheat oven to 375 degrees.
1- In a large mixing bowl, add your ingredients for the miso marinade, whisk well to combine.
2- Add your peeled and sliced carrots and kabocha cubes into the miso marinade bowl.
3- On a large foil or parchment-lined sheet tray, spread your marinated carrots and kabocha, evenly. Place on the middle rack of the oven and roast for 30-35 minutes. Remove from the oven, cool slightly.
4- Add your leftover brown rice to your serving bowls and equally top off each bowl with the roasted veggies.
5- Finish off with your bowls with your choice of fresh greens, avocado cubes and/or some toasted and ground sesame seeds. 📸 by me xx

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