Miso Maple Glazed Squash with Brown Rice and Brussels Slaw

Pump up your Monday and squash the competition. These colorful bowls are just perfect meal prep for the week!

Here’s the thing. This bowl is bordering between grain bowl and salad. And, right now, because I am feeling virtuous, I am going to call it a salad.  Here’s the thing, I love salad, but salad with iceberg lettuce and weird dressing? No, I do not love that kind of salad. What’s worse is a salad that is wilted before I even put the dressing on! No thank you! Whenever I make salads, I make them big, colorful, full of different veggies, and I always finish them off with cheese. Always.

I think from my recent Instagram stories, you have seen I have tried to push the boundaries with what I am bringing for lunch. The WORST crime I could commit, personally, is packing a boring lunch. A boring lunch makes you dread popping into your Tupperware at 1 PM, with a stank so gross, you think you need to order takeout.

But I am here, to save you from your lunching woes.

Especially as January ends and February rolls around, people are looking to get back on their resolution to eat a little less sure/a little more veg. I get tons of requests for fast, easy meals to make during the week, which inspires a lot of my lunch recipes. I pack my lunches in these glass Tupperware containers to make myself feel extra fancy. Once noon (or really 11:30am) rolls around I’m ready for something fresh, flavorful, and filling to eat for lunch. This recipe is filling enough to keep you full until your 3pm snack.

Unless you’re like me and want to sneak in a bit of chocolate with your lunch. Then that is a ok.

So let’s get down to the DEETS.

Y’all know I’m about the mix up and mash up of flavors, so here we are, once again, with a slightly odd paring. But actually, is it? See, I would have to disagree because pairing asian flavors with squash seems pretty on par with me. I toss the squash with miso, maple, and chili powder so we hit all of that spicy sweet savory action before roasting it in the oven. Oh baby!

While the squash is roasting, I prepare the slaw, The slaw is just so darn good, y’all. Plus, grainy dijon mustard is, in my opinion, one of the most under appreciated ingredients. And I could eat it all freaking day long. I make a vinaigrette with mustard and clementine juice to bring a nice acidic contrast to the squash. Oh yeah babe!

I then serve all of these goodies with some cooked brown rice. I’ve been all about brown rice lately, which is so funny because I have not craved it in so long. If you want to pump up the protein factor, this would be amazing served alongside some chickpeas, roasted fish, chicken, or tofu. Or any protein actually. The star here is really the squash and slaw combo, so nothing can really upstage it. Ha!

Yields 4

Miso Maple Glazed Squash with Brown Rice and Brussels Slaw

15 minPrep Time

40 minCook Time

55 minTotal Time

Save RecipeSave Recipe

stuff

    Miso Maple Squash
  • 1 medium-sized butternut squash, cut in half, seeded, and sliced into 1 inch slices
  • 2 tbsp olive oil or avocado oil
  • 2 tbsp maple syrup
  • 1 tbsp white miso paste
  • 2 tsp chili powder
  • grind black pepper
  • Brussels and/or Kale Slaw
  • 1 tsp dijon mustard
  • juice of 1 clementine (like 1/4 cup)
  • 1 inch piece of fresh turmeric, peeled
  • 3 tbsp olive oil
  • 2 tbsp sesame seeds
  • To Serve:
  • 2 cups cooked brown rice
  • pomegranate seeds
  • hemp seeds

meanderings

Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Lay the squash pieces on the parchment, peel side down. In a small bowl, whisk together the maple syrup, miso, oil, and pepper. Brush this mixture on the squash (flesh parts; not the peel). Slide the tray into the oven and roast until the squash is tender, about 40 minutes.

Meanwhile, slice the brussels sprouts/kale very thin into shreds (or be lazy and buy shredded brussels). Toss them into a medium bowl with the sliced scallion. Whisk together dijon mustard, orange juice, fresh turmeric, and olive oil until emulsified, then season with salt and pepper Pour 1/3-1/2 the dressing onto the brussels/kale sprouts mixture and toss to coat. Sprinkle the sesame seeds on top and gently toss again. Set aside.

To serve, portion brown rice and brussels slaw into bowls. Top with maple squash, then garnish with pommies and hemp seeds.

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