1pound450 g kabocha squash, seeded and cut into 1-inch (2.5-cm) pieces
For the miso tahini dressing:
1⁄4 cup60 g tahini
1tablespoonfreshly squeezed lemon juice
1tablespoonagave nectar or maple syrup
2teaspoonstoasted sesame oil
2teaspoonsfinely grated or minced fresh ginger
1⁄4 cup60 ml warm water, plus more if needed
For the bowls:
1bunch curly kalestemmed and torn into pieces
11⁄2 cups345 g cooked adzuki beans, or 1 (15-oz, or 425-g) can, drained and rinsed
1cup240 ml fermented vegetables, such as kimchi or sauerkraut
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.