Print Recipe
5 from 1 vote

Macro Bowls from Power Plates (+ a Giveaway!)

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: main dish
Cuisine: gluten free, soy free option, tree nut free, vegan
Servings: 4 bowls
Author: Gena Hamshaw

Ingredients

For the rice:

  • 1 cup 200 g short-grain brown rice
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1 scallion green part only, very thinly sliced
  • 1 tablespoon mirin optional

For the glazed squash:

  • 1 tablespoon neutral vegetable oil
  • 1 tablespoon white miso
  • 1 tablespoon tamari soy sauce, or coconut aminos
  • 1 tablespoon mirin optional
  • 1 pound 450 g kabocha squash, seeded and cut into 1-inch (2.5-cm) pieces

For the miso tahini dressing:

  • 1 ⁄4 cup 60 g tahini
  • 2 tablespoons white miso
  • 1 tablespoon rice vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon agave nectar or maple syrup
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons finely grated or minced fresh ginger
  • 1 ⁄4 cup 60 ml warm water, plus more if needed

For the bowls:

  • 1 bunch curly kale stemmed and torn into pieces
  • 11 ⁄2 cups 345 g cooked adzuki beans, or 1 (15-oz, or 425-g) can, drained and rinsed
  • 1 cup 240 ml fermented vegetables, such as kimchi or sauerkraut

Instructions

  • Cook the rice according to package instructions. Drizzle the cooked rice with the sesame oil, then gently fold in the sesame seeds, scallion, and mirin.
  • While the rice is cooking, prepare the squash. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper. In a small bowl or measuring cup, whisk together the oil, miso, tamari, and mirin. Put the squash in a large bowl, drizzle with the miso mixture, and toss until evenly coated. Spread the squash on the lined baking sheet in a single layer and bake for 20 minutes, until tender and browning at the edges.
  • Meanwhile, to make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until smooth. If it’s thicker than you’d like, whisk in additional warm water, 1 tablespoon at a time, to achieve the desired consistency.
  • Before assembling the bowls, pour an inch or two (2.5 or 5 cm) of water into a medium pot and insert a steamer. Bring to a boil over medium-high heat. Add the kale and steam for about 3 minutes, until bright green and tender.
  • To serve, divide the rice, squash, kale, and adzuki beans among four bowls. Top each with one-quarter of the fermented vegetables and drizzle generously with the dressing. Serve right away.

Notes

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.