loveandlemons
roasted delicata squash veggie bowl
A cozy and healthy fall bowl made with roasted delicata squash & kale, sauteed mushrooms, and tangy ginger miso gravy. Great for a vegan/gf lunch or dinner.
👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Preheat oven to 400 degrees.
2
Drizzle squash slices with olive oil, salt and pepper, and roast for approx ⏱️ 20-25 minutes or until golden brown around the edges. (the time in your oven may vary). I also roasted my tofu cubes (with olive oil, salt & pepper) at the same time on a second baking sheet.
olive oil(or so) cooked brown rice1 cupsalt & pepper
3
Make the gravy recipe. Reserve the leftover bits of garlic, etc, after you strain it.
4
Heat a bit of olive oil in a medium sized skillet. Add mushrooms, salt, pepper and the reserved bits from straining your gravy. Cook stirring occasionally until they're golden and soft, about ⏱️ 8-10 minutes. Deglaze the pan with a splash of rice vinegar, and continue cooking for another few minutes. Remove from the pan and set aside.
olive oil(or so) cooked brown rice1 cup
5
You can either chop and cook your kale in the pan with your mushrooms or roast it in the oven. I have this new lazy technique where I take the whole bunch, drizzle it with a little olive oil and salt, and put the whole thing (bunched up) in the oven during the last few minutes of my roasted squash (for ⏱️ 5-8 minutes or so). Watch it and take it out when it's wilted and the edges are just a bit crispy. Remove from the oven and chop it.
olive oil(or so) cooked brown rice1 cup
6
Assemble your bowls with rice, veggies, tofu, and sauce. Top with almonds and/or sesame seeds for crunch.
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