Baked Squash + Kale Bowl With Miso Tahini

Contributor: Ashley Neese
Photographer: Ashley Neese
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Ingredients // Serves 2 

  • 1 c. black beans, cooked
  • 3/4 c. wild rice, cooked
  • 1 c. steamed kale
  • 2 c. summer squash, sliced length-wise and chopped
  • 1.5 Tbsp. olive oil
  • Celtic sea salt
  • Fresh ground pepper
  • 1/4 c. raw sauerkraut (optional)

For the sauce:

  • 1/4 c. tahini
  • 1 Tbsp. white miso
  • 1 Tbsp. lemon juice
  • 1/4-3/4 c. water
  • Fresh ground pepper (optional)


Method //

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss squash in a medium mixing bowl with the olive oil. Sprinkle in some salt and pepper. Stir with a wooden spoon.
  2. While oven is preheating make the sauce. Add the tahini, miso, lemon juice and 1/4 c. of the water to a small high speed blender. Blend.
  3. Add more water if it is too thick to achieve your desired consistency. Adjust flavors to your taste.  Pour into a mason jar and store in the fridge for up to a week.
  4. Bake squash for 12 minutes or until golden on the edges. Halfway through baking flip with a spatula to ensure even cooking. Remove from oven when done.
  5. Divide beans, rice, kale, squash and optional sauerkraut into two bowls. Add miso tahini sauce on top and serve immediately. Enjoy!