Heading into indulgent-holiday-food season, I feel like some good healthy “bowl food” is in order. For those of you who aren’t familiar with the concept of bowl food, it has nothing to do with football or nachos… the breakdown looks like this:
piles of greens: kale, chard, spinach, mustard greens are all fine choices
a seasonal vegetable: I had delicata squash, and mushrooms, but really anything goes
a protein: tofu or chickpeas are usually my go-to’s
a grain: brown rice, quinoa… the options are limit-less
crunchy things: toasted nuts and/or seeds
a good sauce: to pull it all together
I just loved this ginger-miso gravy from The First Mess. It was so easy, fast and incredibly delicious. I didn’t have lemongrass, so the only thing I did differently was splash in a couple teaspoons of rice vinegar instead.
- Ginger Miso Gravy recipe (click to go to it)
- 1 delicata squash, sliced into approx. ¼ inch slices
- ½ package tofu, cubed
- 1 cup crimini mushrooms
- splashes of rice vinegar
- 1 bunch kale (6 leaves or so)
- olive oil
- salt & pepper
- 1 cup (or so) cooked brown rice
- pinches of red pepper flakes
- toasted almonds and sesame seeds
- Preheat oven to 400 degrees.
- Drizzle squash slices with olive oil, salt and pepper, and roast for approx 20-25 minutes or until golden brown around the edges. (the time in your oven may vary). I also roasted my tofu cubes (with olive oil, salt & pepper) at the same time on a second baking sheet.
- Make the gravy recipe. Reserve the leftover bits of garlic, etc, after you strain it.
- Heat a bit of olive oil in a medium sized skillet. Add mushrooms, salt, pepper and the reserved bits from straining your gravy. Cook stirring occasionally until they’re golden and soft, about 8-10 minutes. Deglaze the pan with a splash of rice vinegar, and continue cooking for another few minutes. Remove from the pan and set aside.
- You can either chop and cook your kale in the pan with your mushrooms or roast it in the oven. I have this new lazy technique where I take the whole bunch, drizzle it with a little olive oil and salt, and put the whole thing (bunched up) in the oven during the last few minutes of my roasted squash (for 5-8 minutes or so). Watch it and take it out when it’s wilted and the edges are just a bit crispy. Remove from the oven and chop it.
- Assemble your bowls with rice, veggies, tofu, and sauce. Top with almonds and/or sesame seeds for crunch.