Miso-Glazed Butternut Squash Grain Bowl

Name: Miso-Glazed Butternut Squash Grain Bowl with coconut yogurt & herb dressing
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 100 g Pearl barley; ⅔ piece Butternut squash; 25 g White miso paste; 35 g East Asian-style sauce; 1 pack Chickpeas; 1 sachet(s) Peruvian-style spice mix; 1 sachet(s) Sesame seeds; 10 g Fresh flat leaf parsley & mint; 40 g Arugula & lamb's lettuce; 20 g Raisins; ½ piece Lemon; 125 g Coconut yogurt alternative; ⅔ piece Low sodium vegetable stock cube; 400 milliliters Water; 2 tablespoon Olive oil; to taste Extra virgin olive oil; to taste Salt and pepper

with coconut yogurt & herb dressing

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This recipe provides 284g vegetables per portion.

Tags:

Plant-based

Allergens:

Gerst

•Gluten

•Soja

•Tarwe

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time35 minutes

DifficultyEasy

Ingredients

Serving amount

50 g

Pearl barley

(Contains: Gerst, Gluten May be present: Gluten)

⅓ piece

Butternut squash

15 g

White miso paste

(Contains: Soja, Tarwe)

20 g

East Asian-style sauce

(Contains: Gluten, Soja, Tarwe)

½ pack

Chickpeas

½ sachet(s)

Peruvian-style spice mix

½ sachet(s)

Sesame seeds

(Contains: Sesamzaad May be present: Noten, Pinda's)

5 g

Fresh flat leaf parsley & mint

(May be present: Selderij)

20 g

Arugula & lamb's lettuce

10 g

Raisins

(May be present: Noten, Pinda's, Sesamzaad)

¼ piece

Lemon

65 g

Coconut yogurt alternative

(May be present: Gluten)

Not included in your delivery

⅓ piece

Low sodium vegetable stock cube

200 milliliters

Water

1 tablespoon

Olive oil

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3226 kJ

Calories771 kcal

Fat28.9 g

Saturated Fat10.7 g

Carbohydrate98.3 g

Sugar17.7 g

Dietary Fiber21.3 g

Protein19.4 g

Salt4.1 g

Potassium397.2 mg

Calcium84.8 mg

Iron106 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Pan with Lid

•Baking Sheet with Baking Paper

•Paper Towel

•Salad Bowl

Cooking Steps

Preheat the oven to 200°C.
Prepare the stock in a lidded pot or saucepan. Add the pearl barley and cook for around 25 minutes over medium heat, covered. Stir regularly to stop the pearl barley from sticking to the bottom of the pan.
Peel the butternut squash, cut it in half, then discard the seeds and stringy insides. Cut the butternut squash into wedges.
In a bowl, mix the miso paste* with the East Asian-style sauce and a drizzle of olive oil.

*Take care, this ingredient is salty! Use as preferred.

Rinse the chickpeas under cold water and allow to drain, then pat dry with kitchen paper.
Transfer the chickpeas to a parchment-lined baking sheet. Toss with the Peruvian-style spices and a drizzle of olive oil. Season with pepper.
Transfer the butternut squash to a parchment-lined baking sheet, then drizzle the miso sauce on top and season with pepper.
Roast in the oven for 25 - 30 minutes. Scatter the sesame seeds over the butternut squash during the last 5 minutes of cooking time.

Finely chop the parsley and mint.
In a bowl, mix the coconut yoghurt alternative with three-quarters of the parsley and mint. Season with salt and pepper.
Transfer the pearl barley to a salad bowl, along with the raisins and salad leaves. Mix well to combine, adding some extra virgin olive to taste. Season with salt and pepper.
Cut the lemon into wedges.