Miso baked pumpkin bowl is a healthy and delicious meal where everything is gathered in one bowl. So you can enjoy the food under the warm blanket on the sofa and with your legs pulled all the way up under you. Because it is not the only thing you want, on such a grey and wet day as today?
HEALTHY BOWLS:
Today is a very special day… But we start right with yesterday, it’s. Because yesterday Facebook reminded me that it was 1 year since my 2nd cookbook Tasty Vegan & Vegetarian came out. And knowing that I now sound totally cliché-like, but where has that year just gone if I may ask? It felt like yesterday…
Almost because a lot of water has flowed through the river since…
If I understand it… No matter how hard I nibble on my arm, yes, it still felt like a dream. But I’m proud of it and I look forward to sharing it with you!
MISO BAKED PUMPKIN BOWL:
If we just ignore popping a bottle of bubbles, I keep them until I have the book in my hands. But is there a better way to celebrate the day than by making myself a healthy toast? That’s why I’ve combined some of my absolute favourite ingredients and made a miso-baked pumpkin bowl. Fill it with cabbage, tofu, black rice and lots of tahini dressing. For me, it just does not get better!
Taj, that should be it if I grabbed a healthy bowl for dessert too – because there is also a whole chapter with healthy desserts in the book to choose from… And you should be a screen if you do not just have to celebrate the day with a little dessert too, right? One is of course me and I know I can well eat dessert today, the question now just, which…?
MISO-BAKED PUMPKIN BOWL
INGREDIENTS
100 g spinach
½ Hokkaido pumpkin, diced
½ butternut squash, in cubes
200 g firm tofu, i tern
4 dl. cooked black rice
MISO MARINADE:
2 tbsp Brown Rice Miso
2 tbsp. Tamari
1 lime, the juice
1 clove of garlic, finely grated
Tahini dressing
PREP:
- Stir all the ingredients for the marinade together.
- Turn the oven to 225 degrees and place baking paper on a baking sheet.
- Turn the butternut squash cubes with the marinade, but save a little for the tofu.
- Spread the butternut squash cubes on the baking tray, place the tray in the oven and bake for 10 min.
- Meanwhile, marinate the tofu with the rest of the marinade.
- After 10 min. put the tofu on the baking sheet together with the pumpkin and bake for another 15 min.
- Divide cabbage and cinnamon into 2 bowls, serve the other ingredients in their respective sections on top and serve the dressing
