Black Quinoa and Sweet Miso Roasted Squash Bowl

Black Quinoa and Sweet Miso Roasted Butternut Squash Bowl

Musta kvinoakulho, paahdettu ‘sweet miso’ myskikurpitsa, hernehummus ja tahinikastike

I have finally got around to uploading the recipe for the black quinoa and sweet miso squash bowl I served at my last pop-up brunch.   It went down really well and I am a huge fan of this way of roasting butternut squash.  It is just so good, rich miso, with sweet chilli heat and soft slightly caramelised squash, finished perfectly with a sprinkle of toasted sesame seeds.  I have kept things simple and included a quick red cabbage salad, some roasted butter beans, pea hummus and some green veg.  This is all sits of a bed of organic black quinoa.   Black quinoa has a deeper, nuttier taste than its regular counterpart and retains a delicious bite.

If you are not a fan of squash, or it is not in season, check out my Mixed grain bowl with white miso roasted broccoli and tahini dressing.  It is a similar idea, but uses tender stem broccoli and leftover mixed grains.

Black Quinoa and Sweet Miso Roasted Squash Bowl – serves 4

1 butternut squash, peeled and cut into bite sized cubes

4 tbsp sesame oil

4 tbsp sweet chilli sauce

2 tbsp Clearspring tamari soya sauce

4 tbsp Clearspring sweet white miso

2 tbsp toasted sesame seeds

400 g can butter beans, drained and rinsed (I used Urtekram organic voipapu)

100 g Organic Black Quinoa, cooked per instructions (I used Urtekram organic)

1/2 a small red cabbage, finely sliced

juice of a lime

handful of chopped coriander

olive oil

pea hummus, see my recipe here

mixed lettuce leaves and sliced cucumber to serve

4 tbsp extra thick coconut milk

1 tbsp tahini (again I used Urtekram organic)

Preheat the oven to 210 degrees.

Mix the red cabbage, lime juice, coriander and a good slug of olive oil.  Season with salt and pepper.  Set to one side and allow it to soften and marinate.  It is even better if you leave it for a couple of hours.

Toss the squash in a little olive oil and season.  Roast for 20  mins, until the squash is beginning to char at the edges.  Meanwhile mix the sesame oil, chilli sauce, soy sauce and miso in a small bowl.  Remove the squash from the oven and pour over the miso sauce.  Roast for a further 8 – 10 mins, until the sauce is sticky and thick.  Remove from the oven, sprinkle with the sesame seeds and set to one side.

If you want, you can roast the butter beans at the same time as the squash.  Simply toss them in a little olive, season and roast in the oven for 15 – 20 mins, until golden and beginning to crisp up.

To make the tahini dressing, whisk the tahini and coconut milk together, if it is too thick add a little water.  If you milk is too thin, refrigerate for a while and the dressing should thicken up.

To serve, divide the cooked quinoa between 4 bowls, add a generous helping of all the veggies and top with the tahini sauce.







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