Squash & Crispy Kale Bowls with Pomegranate and Miso-Ginger Dressing

64 yr old, mother of 3, and grandmother, retired family physician, my husband and myself adopted a plant based diet 1 yr ago, especially for the environment, but also for health and compassion for animals!

½ a medium butternut*/crown prince squash or 1 kabocha squash , (around 500g)

2 tbsp olive oil or rapeseed oil

salt

120 g long or short grain brown rice , , rinsed

3 or 4 large leaves of curly kale

handful of pomegranate seeds

20 g hazelnuts , , chopped

subheading: Dressing:

1 tbsp freshly grated ginger

1 clove garlic , , crushed

2 tbsp white , (shiro) miso

1 tbsp soy sauce

1 tsp toasted sesame oil

½ tsp honey or maple syrup

2 tsp mirin

juice of ½ a lime or lemon

Directions at topwithcinnamon.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer