Butternut Squash & Miso Brussels Sprouts Nourish Bowl
User Reviews
4.8
105 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
3 (Bowls)
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Calories
498 kcal
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Course
Main Course
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Cuisine
Mediterranean, Japanese, Middle Eastern, Vegan
Butternut Squash & Miso Brussels Sprouts Nourish Bowl
Report
This nourish bowl combines roasted butternut squash and miso-glazed Brussels sprouts over a base of cooked grains and baby spinach. The Brussels sprouts are cooked with garlic and a mix of miso, rice vinegar, and maple syrup for a balance of savory, tangy, and sweet flavors. The dish is topped with slivered almonds and dressed with a tahini sauce incorporating garlic, maple syrup, coconut aminos, and water, providing a creamy, nutty finish that complements the roasted and glazed vegetables.
Description
The Butternut Squash & Miso Brussels Sprouts Nourish Bowl presents a layered dish featuring roasted butternut squash cubes alongside Brussels sprouts glazed with a miso-based sauce that includes rice vinegar and maple syrup. The sprouts are prepared with avocado oil and seasoned with salt, pepper, and garlic before roasting or pan-cooking, yielding slightly caramelized, flavorful vegetables.
The bowl rests on a base of cooked grains such as quinoa, millet, or brown rice, or alternatively cauliflower rice, paired with fresh baby spinach for brightness and texture contrast. Slivered almonds add crunch and a mild nutty note.
A simple tahini sauce made from tahini, maple syrup, garlic, water, and coconut aminos is added to tie the bowl’s components together with creamy and slightly sweet undertones. The recipe highlights the importance of using cooled grains for best texture and provides flexibility in choice of base grain. The combination of roasted squash, umami-rich Brussels, fresh greens, and the smooth tahini dressing creates a balanced and nourishing meal suitable for lunch or dinner.
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Ingredients
GRAIN + GREENS
- 2 cups grains e.g. quinoa, millet, or brown rice // or sub cauliflower rice, cooked, cooled
- 2 Tbsp almonds slivered
- 1 Tbsp coconut aminos
- 2 cups baby spinach (or other leafy green)
BUTTERNUT SQUASH
- 1/2 batch butternut squash no curry powder // as recipe is written, ~3.5 cups cubed butternut squash, roasted
MISO-GLAZED BRUSSELS SPROUTS
- 2 ½ cups Brussels sprouts quartered if very large in size, browned outer leaves removed, large stalks trimmed off, halved
- 1 tsp avocado oil (or other neutral-flavored cooking fat that can withstand high heat)
- 1 healthy pinch salt sea salt
- 1 healthy pinch black pepper sea salt
- 3 medium garlic cloves, skin removed, smashed or roughly chopped
- 1 ½ tsp miso paste (we like chickpea miso for a soy-free option — Miso Master is a great brand // ensure gluten-free friendly as needed)
- 1 Tbsp rice vinegar (or sub apple cider or white wine vinegar)
- 1 ½ tsp maple syrup
TAHINI SAUCE
- 2 Tbsp tahini
- 1-2 tsp maple syrup
- 2 cloves garlic (use less for less intense garlic flavor)
- 2 Tbsp water
- 2 Tbsp coconut aminos
Instructions
- Heat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- GRAINS: If you haven’t yet prepared your grains, do so now (this is not included in overall cook / prep time, so allot extra time as needed). Find instructions on how to cook millet here, quinoa here, and brown rice here. Cauliflower rice could also work here. NOTE: Allow your grains time to cool (at least slightly) before stir-frying for best texture.
- BUTTERNUT SQUASH: Once cubed (see peeling and cutting instructions here), add to a parchment-lined baking sheet and toss with oil, maple syrup, and seasonings of choice (we kept it simple with salt and pepper). Once tossed to coat, roast until tender (~20-25 minutes).
- MISO-GLAZED BRUSSELS SPROUTS: Add trimmed and halved Brussels sprouts to a medium mixing bowl (reserve garlic cloves for later use) and season with oil, salt, and pepper. Toss to coat and set aside.
- To a separate small mixing bowl, add the miso glaze ingredients (miso, rice vinegar, maple syrup) and stir / whisk to combine. Taste and adjust flavor as needed, adding more miso for saltiness / umami, vinegar for acidity, or maple syrup for sweetness. It should be equal parts tangy, salty, and sweet. Set aside for use after the Brussels sprouts are roasted.
- Heat a large oven-safe skillet (we prefer cast iron) over medium-high heat. Once hot, add cooking oil (it should coat the bottom of the pan, so add more as needed).
- Wait 1 minute for the oil to heat, then add Brussels sprouts (NOT THE GLAZE — we’ll use that later). Make sure the pan is not crowded — all sprouts should have room to lie face down and they shouldn’t be piled on top of each other. If it’s crowded, remove a few to cook in a separate batch.
- Cook for 2-3 minutes cut side down to get a sear. Once golden brown, add garlic to the pan, toss, and transfer to the oven. Bake for 10-15 minutes at 400 degrees F (204 C), removing from the oven every 5 minutes to toss and inspect the sprouts. You want them crispy and deep golden brown but not burnt. Remove from the oven and immediately add the miso glaze and toss. Set aside.
- TAHINI SAUCE: To a small blender or food processor add tahini, maple syrup, garlic, water, and coconut aminos and blend on high until creamy and smooth. Taste and adjust flavor as needed, adding more garlic for zing, coconut aminos for saltiness / depth of flavor, or maple syrup for sweetness. If it’s too thin, add more tahini and blend again. (NOTE: If you don’t have a blender or food processor, be sure to mince your garlic and simply whisk all ingredients together in a mixing bowl.) Set aside for serving.
- GRAINS & GREENS: Heat a large skillet (preferably cast iron) over medium heat. Add slivered almonds and dry toast for several minutes, stirring frequently, being careful not to burn. Then add cooked, cooled grains and coconut aminos. Sauté for 2-3 minutes, or until slightly browned, stirring occasionally. Then add spinach (or other greens) and continue cooking until just wilted. Turn off heat and set aside.
- To serve, divide the grains and greens between serving bowls and top with roasted butternut squash and miso-glazed Brussels sprouts. Serve with tahini sauce.
- STORAGE: Best when fresh. Store leftovers separately in the refrigerator. Sauce will keep for 4-5 days, and the vegetables and grains will keep for 2-3 days.
Notes
- Nutrition information provided is approximate and should be considered a rough estimate.
- Cook time does not include the time needed to cook grains; plan additional time if cooking fresh grains.
- Using leftover, cooked, and cooled grains such as quinoa or millet yields the best texture when stir-frying or mixing with vegetables.
Nutrition Information
Show Details
Serving
1bowl
Calories
498
(25%)
Carbohydrates
74.3g
(25%)
Protein
14.3g
(29%)
Fat
19.1g
(29%)
Saturated Fat
2.3g
(12%)
Polyunsaturated Fat
5.73g
(34%)
Monounsaturated Fat
10.26g
(51%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
730mg
(30%)
Potassium
1419mg
(30%)
Fiber
16.4g
(66%)
Sugar
17.7g
(35%)
Vitamin A
29121IU
(582%)
Vitamin C
105.98mg
(118%)
Calcium
245.75mg
(25%)
Iron
6.26mg
(35%)
Nutrition Facts
Serving: 3(Bowls)
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 498 | 25% |
| Carbohydrates | 74.3g | 25% |
| Protein | 14.3g | 29% |
| Fat | 19.1g | 29% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 5.73g | 34% |
| Monounsaturated Fat | 10.26g | 51% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 730mg | 30% |
| Potassium | 1419mg | 30% |
| Fiber | 16.4g | 66% |
| Sugar | 17.7g | 35% |
| Vitamin A | 29121IU | 582% |
| Vitamin C | 105.98mg | 118% |
| Calcium | 245.75mg | 25% |
| Iron | 6.26mg | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
105 reviews
Excellent
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