Miso, butternut squash grain bowl
V healthy.
Ingredients -
roasted veg
2 tsp oregano
1 tsp chilli flakes
160 g tenderstem broccoli
60 g pumpkin seeds
320 g butternut squash (2cm cubes
)
miso dressing
50 g agave syrup (or honey
)
60 g miso
20 ml sesame oil
30 g tahini
30 ml rice vinegar
grain bowl
160 g kale (shredded
)
2 red onion(s)
150 g bulgar wheat
350 g green lentils
Instructions
1
Chop the butternut squash into cubes, place into a baking tray with the chilli flakes & oregano and a drizzle of olive oil. Season with salt & pepper & roast in the oven for an initial 10-12 mins.
2
Add the bulgar wheat to a pot with plenty of boiling water and a pinch of salt. Cook for 7-9 mins until the bulgar wheat softens but still has a bite. Once cooked drain and set aside.
3
While your bulgar wheat cooks, finely slice the red onion & drain and rinse your green lentils. Soften the red onions in a pan, then add the shredded kale and lentils and cook for 8-10 mins, until everything softens.
4
Once the butternut squash has had 10-12 mins, add your broccoli and roast for an additional 10-15 mins until crispy/ a little charred. Meanwhile, mix up the ingredients for the miso dressing.
5
Once your broccoli & butternut squash is cooked, add the pumpkin seeds and roast for an additional 2 mins - be careful they don't burn! While the seeds are toasting, add the bulgar wheat to your grains, stir it all together.
6
Serve the roasted veg on top of the grain bowl and drizzle over a healthy amount of miso dressing - enjoy!
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