Butternut Squash & Miso Brussels Sprouts Nourish Bowl     

• Heat oven to 200C and line a baking tray with baking paper.

GRAINS

• If you haven’t yet prepared your quinoa, do so now (this is not included in overall cook / prep time, so allow extra time as needed).

  NOTE: Allow time to cool (at least slightly) before stir-frying for best texture.
  2 cups quinoa

BUTTERNUT SQUASH

• Once cubed, add to a baking paper-lined baking tray and toss with oil, maple syrup, and seasonings of choice (we kept it simple with salt and pepper). Once tossed to coat, roast until tender (~20-25 minutes).
  1 butternut squash, 1 tsp maple syrup, 1 tsp avocado oil, 1/4 tsp salt, 1/4 tsp pepper

MISO-GLAZED BRUSSELS SPROUTS

• Add trimmed and halved Brussels sprouts to a medium mixing bowl (reserve garlic cloves for later use) and season with oil, salt, and pepper. Toss to coat and set aside.
  2½ cups brussels sprouts, 1 tsp avocado oil, 1/4 tsp salt, 1/4 tsp pepper
• To a separate small mixing bowl, add the miso glaze ingredients (miso, rice vinegar, maple syrup) and stir / whisk to combine. Taste and adjust flavor as needed, adding more miso for saltiness / umami, vinegar for acidity, or maple syrup for sweetness. It should be equal parts tangy, salty, and sweet. Set aside for use after the Brussels sprouts are roasted.
  1 ½ tsp miso paste, 1 tbsp rice wine vinegar, 1 tsp maple syrup
• Heat a large oven-safe skillet (we prefer cast iron) over medium-high heat. Once hot, add cooking oil (it should coat the bottom of the pan, so add more as needed).
• Wait 1 minute for the oil to heat, then add Brussels sprouts (NOT THE GLAZE — we’ll use that later). Make sure the pan is not crowded — all sprouts should have room to lie face down and they shouldn’t be piled on top of each other. If it’s crowded, remove a few to cook in a separate batch.
• Cook for 2-3 minutes cut side down to get a sear. Once golden brown, add garlic to the pan, toss, and transfer to the oven. Bake for 10-15 minutes at 200C, removing from the oven every 5 minutes to toss and inspect the sprouts. You want them crispy and deep golden brown but not burnt. Remove from the oven and immediately add the miso glaze and toss. Set aside.
  3 cloves garlic

TAHINI SAUCE

• To a small blender or food processor add tahini, maple syrup, garlic, water, and coconut aminos and blend on high until creamy and smooth. Taste and adjust flavor as needed, adding more garlic for zing, coconut aminos for saltiness / depth of flavor, or maple syrup for sweetness. If it’s too thin, add more tahini and blend again. (NOTE: If you don’t have a blender or food processor, be sure to mince your garlic and simply whisk all ingredients together in a mixing bowl.) Set aside for serving.
  1½ tsp maple syrup, 2 tbsp tahini, 2 cloves garlic, 2 tbsp water, 2 tbsp coconut aminos

GRAINS & GREENS

• Heat a large skillet (preferably cast iron) over medium heat. Add slivered almonds and dry toast for several minutes, stirring frequently, being careful not to burn. Then add cooked, cooled grains and coconut aminos. Sauté for 2-3 minutes, or until slightly browned, stirring occasionally. Then add spinach (or other greens) and continue cooking until just wilted. Turn off heat and set aside.
  2 cups quinoa, 2 tbsp slivered almonds, 1 tbsp coconut aminos, 2 cups baby spinach
• To serve, divide the grains and greens between serving bowls and top with roasted butternut squash and miso-glazed Brussels sprouts. Serve with tahini sauce.

STORAGE

• Best when fresh. Store leftovers separately in the refrigerator. Sauce will keep for 4-5 days, and the vegetables and grains will keep for 2-3 days.