Happy Wednesday! The visit with my dear college friend that I mentioned on Sunday has been lovely so far, but I’m taking a quick pause to share the macro bowls from Power Plates.
The bowls chapter of the cookbook came together before any of the others, with recipes that I’d been thinking about for a long time. Since macronutrient balance is a theme of the book, and since macro bowls are one of my all time favorite meals, I knew I’d be including a personal take on the grain, bean, green, sea vegetable, and squash combination.
This is it. A little non-traditional (I can’t seem to get hijiki salad just right at home, no matter how hard I try), but I did my best to pay homage to a meal that’s the essence of nourishment in my mind. Hope you’ll enjoy this one as much as I do; in the year since I finished testing recipes for the book, it’s the bowl I’ve made most often.
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
- 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.
I’m so touched by the support I’ve gotten for the book on social media, and if you’re already cooking from it, thank you. If you’d like a chance to win a copy and try some of the food out, I’m giving away three today! Enter below (US & Canada only) to win. I’ll choose winners one week from today.
a Rafflecopter giveaway
Good luck! And I’ll see you this weekend for the reading roundup.