Name: MISO ROASTED KABOCHA SOBA BOWLS
Total time: 50 min
Ingredients: 1 kabocha squash, de-seeded & sliced into 1/2″ slices (any rough bumps on the skin can be removed with a vegetable peeler); 1 tbsp chickpea miso (or substitute white miso); 1 tbsp maple syrup or honey; 1 tbsp chili oil (you can substitute sesame oil if you do not want it spicy); 2 tsp tamari or soy sauce; 2 tsp rice vinegar; 1 8oz package soba noodles; 1 avocado, thinly sliced; 1 cup finely shredded red cabbage; 1 cup shelled edamame, steamed; black sesame seeds for garnish; 1/4 cup peanut or almond butter; 1/4 cup rice vinegar; 1 tbsp chickpea miso (or substitute white miso); 1 tbsp tahini; 2 tbsp tamari; 2 tbsp chili oil + 2 tbsp sesame oil (or use all sesame if you do not want it spicy); 1/2″ knob fresh ginger, finely grated, about 1 tsp; 1 small clove garlic, freshly grated, about 1/2 tsp; water to thin dressing as needed

Ingredients

Units Scale

FOR THE KABOCHA:

1 kabocha squash, de-seeded & sliced into 1/2″ slices (any rough bumps on the skin can be removed with a vegetable peeler)
1 tbsp chickpea miso (or substitute white miso)
1 tbsp maple syrup or honey
1 tbsp chili oil (you can substitute sesame oil if you do not want it spicy)
2 tsp tamari or soy sauce
2 tsp rice vinegar

FOR THE SOBA BOWLS:

1 8oz package soba noodles
1 avocado, thinly sliced
1 cup finely shredded red cabbage
1 cup shelled edamame, steamed
black sesame seeds for garnish

FOR THE DRESSING:

1/4 cup peanut or almond butter
1/4 cup rice vinegar
1 tbsp chickpea miso (or substitute white miso)
1 tbsp tahini
2 tbsp tamari
2 tbsp chili oil + 2 tbsp sesame oil (or use all sesame if you do not want it spicy)
1/2” knob fresh ginger, finely grated, about 1 tsp
1 small clove garlic, freshly grated, about 1/2 tsp
water to thin dressing as needed

Instructions

FOR THE KABOCHA SQUASH:

Preheat oven to 350f degrees & line a baking sheet with parchment paper
In a medium bowl, blend together miso, maple syrup, chili oil, tamari & rice vinegar
Toss kabocha slices in sauce, making sure to evenly coat each slice
Place slices on parchment lined baking sheet and roast for 20 minutes on each side

FOR THE DRESSING:

While the kabocha roasts, make the dressing
Combine peanut or almond butter, rice vinegar, miso, tahini, tamari, oil, ginger & garlic in a small bowl, whisking until smooth – add water 1 tbsp at a time until you reach a consistency that is not too thick, but not watery either (we usually add about 2-4 tbsp)
Reserve dressing for later

FOR THE SOBA BOWLS:

While the kabocha has about 15 minutes left, bring 2 quarts of water to a rapid boil & boil soba noodles for 4 minutes
Drain the noodles well & divide them into 2 large bowls
Portion 1/3 of the dressing into each bowl, reserving 1/3 to be served on the side
Top each bowl with slices of roasted kabocha, sliced avocado, shredded cabbage & edamame and serve

Prep Time: 0 hours
Cook Time: 0 hours