Asian GoodBowl Scratch123

Ingredients

Roasted Kabocha Squash
 ½ small kabocha squash, halved, seeded, sliced into thin lengthwise strips
 2 tsp toasted sesame oil
 1 tbsp Szechuan spice mix or smoked paprika
 1 tsp sea salt
Miso Dressing
 2 tbsp plus 2 teaspoons rice vinegar
 2 tbsp mirin
 2 tsp olive or avocado oil
 1 tbsp fresh tangerine or orange juice
 1 ½ tbsp finely diced carrot
 1 tbsp sweet white miso paste
 1 ½ tbsp peeled and grated ginger root
 1 tsp peeled and grated turmeric root or 1/2 teaspoon turmeric powder
 ½ tsp toasted sesame oil
 1 pinch sea salt
Noodles
 2 bricks Pad Thai or ramen noodles
 4 cups filtered water
Vegetables
 ½ cup sugar snap peas
 ½ cup carrot, peeled and chopped
 1 cup bok choy, chiffonaded
 ¼ cup plus 2 tablespoons low-sodium vegetable broth
 2 cloves garlic, minced
 ½ block store-bought savory baked tofu, cubed
 1 tbsp green onion, cut thin on a bias, reserved
 2 pinches of black sesame seeds, reserved
 6 bok choy leaves, reserved

Instructions

Roasted Kabocha Squash
1

Preheat oven to 400 degrees Fahrenheit. Slice a medium kabocha in half and de-seed it by scooping out seeds with a kitchen spoon. Cut the squash vertically, making thin rounds, about ¼ to ½ inch thick. Cut the rounds in half diagonally, creating crescent shaped pieces. Place the pieces on a large metal baking sheet and toss with oil, Szechuan seasoning and salt to ensure all pieces are evenly coated. Place in the oven and roast for 20 to 25 minutes, flipping with tongs halfway through.

Miso Dressing
2

Place all dressing ingredients in a blender and blend on high speed for 30 seconds until the dressing is very smooth and creamy. Set aside.

Noodles
3

Bring 4 cups of filtered water to a rolling boil in a large stock pot. Place noodles in the boiling water and use a large wooden kitchen fork to break them apart. Cook them for 4-6 minutes until full separated and al dente. Drain the noodles, rinse with cool water and set aside.

Vegetables
4

Add half of the vegetable broth to a skillet and saute the garlic until golden brown, about 5 minutes. Then add the snap peas, chopped carrot, bok choy, baked tofu and remaining vegetable broth and saute for an additional 6 to 7 minutes until the snap peas are fork tender.

To assemble the Asian Good Bowl: Plate the finished recipe in a wide, shallow bowl starting with a handful of ramen as the base. Then add the vegetables and drizzle with the dressing to taste. Place 2 slices of kabocha squash on top and garnish with green onion, black sesame seeds and reserved bok choy leaves.

Ingredients

Roasted Kabocha Squash
 ½ small kabocha squash, halved, seeded, sliced into thin lengthwise strips
 2 tsp toasted sesame oil
 1 tbsp Szechuan spice mix or smoked paprika
 1 tsp sea salt
Miso Dressing
 2 tbsp plus 2 teaspoons rice vinegar
 2 tbsp mirin
 2 tsp olive or avocado oil
 1 tbsp fresh tangerine or orange juice
 1 ½ tbsp finely diced carrot
 1 tbsp sweet white miso paste
 1 ½ tbsp peeled and grated ginger root
 1 tsp peeled and grated turmeric root or 1/2 teaspoon turmeric powder
 ½ tsp toasted sesame oil
 1 pinch sea salt
Noodles
 2 bricks Pad Thai or ramen noodles
 4 cups filtered water
Vegetables
 ½ cup sugar snap peas
 ½ cup carrot, peeled and chopped
 1 cup bok choy, chiffonaded
 ¼ cup plus 2 tablespoons low-sodium vegetable broth
 2 cloves garlic, minced
 ½ block store-bought savory baked tofu, cubed
 1 tbsp green onion, cut thin on a bias, reserved
 2 pinches of black sesame seeds, reserved
 6 bok choy leaves, reserved

Directions

Roasted Kabocha Squash
1

Preheat oven to 400 degrees Fahrenheit. Slice a medium kabocha in half and de-seed it by scooping out seeds with a kitchen spoon. Cut the squash vertically, making thin rounds, about ¼ to ½ inch thick. Cut the rounds in half diagonally, creating crescent shaped pieces. Place the pieces on a large metal baking sheet and toss with oil, Szechuan seasoning and salt to ensure all pieces are evenly coated. Place in the oven and roast for 20 to 25 minutes, flipping with tongs halfway through.

Miso Dressing
2

Place all dressing ingredients in a blender and blend on high speed for 30 seconds until the dressing is very smooth and creamy. Set aside.

Noodles
3

Bring 4 cups of filtered water to a rolling boil in a large stock pot. Place noodles in the boiling water and use a large wooden kitchen fork to break them apart. Cook them for 4-6 minutes until full separated and al dente. Drain the noodles, rinse with cool water and set aside.

Vegetables
4

Add half of the vegetable broth to a skillet and saute the garlic until golden brown, about 5 minutes. Then add the snap peas, chopped carrot, bok choy, baked tofu and remaining vegetable broth and saute for an additional 6 to 7 minutes until the snap peas are fork tender.

To assemble the Asian Good Bowl: Plate the finished recipe in a wide, shallow bowl starting with a handful of ramen as the base. Then add the vegetables and drizzle with the dressing to taste. Place 2 slices of kabocha squash on top and garnish with green onion, black sesame seeds and reserved bok choy leaves.

Asian GoodBowl Scratch123
Nutrition Facts

Servings 1


Amount Per Serving
Calories 310
% Daily Value *
Total Fat 11g17%
Saturated Fat 2g10%
Cholesterol 0mg
Sodium 750mg32%
Potassium 360mg11%
Total Carbohydrate 39g13%
Dietary Fiber 4.6g19%
Sugars 7.2g
Protein 14.1g29%

Calcium 25%
Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Comments

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

More Recipes

Savory Southern Breakfast GritsBy andyWake up to a savory breakfast or enjoy this bowl as a nutrient-dense breakfast-for-dinner. Creamy polenta provides for a filling base while crispy seasoned tempeh, melty non-dairy cheese, and spicy salsa provide protein, micronutrients, and plenty of flavor. If you are enjoying this for dinner, add some steamed greens for additional satiating fiber and micronutrients.
Chickpea Scramble with Spinach Strawberry SaladBy andyWake up to a protein-packed breakfast that's a little bit savory and a little bit sweet. The hearty chickpea scramble packs in a ton of flavor and micronutrients while the strawberry spinach salad adds a sweet, fresh balance and plenty of inflammation-fighting antioxidants. Feel great when you walk out the door and for hours after. You can even take the leftovers for lunch!
Sweet Potato Breakfast BowlBy andyThink outside the cereal box and give sweet potatoes for breakfast a try! This bowl will rev your engine and keep you full all day long thanks to its energy-packed carbohydrates and healthy fats. In a hurry? Microwave the sweet potatoes or roast them the night before for a naturally sweet meal you can whip up in minutes.
Scandinavian GoodBowl Scratch123By andyThe “neatballs” in this bowl are made from seitan. Seitan is made entirely out of gluten, the main protein in wheat, so it’s a great protein option for vegetarians and vegans. The exact amount of protein in seitan varies, depending on whether other proteins like soy or legume flours were added during production. A 3-ounce serving usually contains between 15 and 21 grams of protein, which is roughly equivalent to animal proteins like chicken or beef.
Scandinavian GoodBowlBy andyYou don't need to visit IKEA for a taste of Scandinavia. This comforting bowl includes the Scandinavian foods we've grown to love—without meat or dairy. Protein-packed lentil balls are nestled atop creamy mashed potatoes and served with a fruity blueberry sauce and hearty gravy. Think of it as a Scandinavian twist on a Thanksgiving meal—that comes together in under an hour! Short on time? Use the Quick Version which relies on a few store-bought staples to speed up the process. If you have a little extra time to spare, jump to the From Scratch version for a completely homemade meal.
West African GoodBowl Scratch123By andyThe “neatballs” in this bowl are made from seitan. Seitan is made entirely out of gluten, the main protein in wheat, so it’s a great protein option for vegetarians and vegans. The exact amount of protein in seitan varies, depending on whether other proteins like soy or legume flours were added during production. A 3-ounce serving usually contains between 15 and 21 grams of protein, which is roughly equivalent to animal proteins like chicken or beef.
West African GoodBowlBy andyExplore new cuisines with this addictively good West African bowl. Made with warming spices, fluffy vegetable-infused jollof rice, crisp string beans, bright mango, and a savory peanut sauce, this bowl will definitely make it into your weekly rotation. Can't do peanuts? Another nut butter or sunflower seed butter works just as well. Dig in! Short on time? Use the Quick Version which relies on a few store-bought staples to speed up the process. If you have a little extra time to spare, jump to the From Scratch version for a completely homemade meal.
Asian GoodBowlBy andyWhen you can put together this incredible, nutrient-packed Asian bowl in less than 30 minutes, there's no need for takeout. Chewy soba noodles create the canvas for crisp stir-fried veggies and tofu, tender roasted kabocha squash, and an umami-bomb miso dressing. Chopsticks are optional but highly recommended to enjoy this fantastic meal. Short on time? Use the Quick Version which relies on a few store-bought staples to speed up the process. If you have a little extra time to spare, jump to the From Scratch version for a completely homemade meal.
Western BBQ GoodBowl Scratch123By andyThe “neatballs” in this bowl are made from seitan. Seitan is made entirely out of gluten, the main protein in wheat, so it’s a great protein option for vegetarians and vegans. The exact amount of protein in seitan varies, depending on whether other proteins like soy or legume flours were added during production. A 3-ounce serving usually contains between 15 and 21 grams of protein, which is roughly equivalent to animal proteins like chicken or beef.
Western BBQ GoodBowlBy andyThis hearty bowl is for the meat-and-potatoes-lovers. Of course, this version is made from plants, doesn't require a barbecue, and won't leave you feeling weighed down afterward. Crispy barbecue-marinated tempeh provides protein along with savory baked beans which sit on top of seasoned roasted potatoes and a bright, tangy, dairy-free cabbage slaw. This bowl is sure to be a hit with the pickiest of eaters—adults and children included. Short on time? Use the Quick Version which relies on a few store-bought staples to speed up the process. If you have a little extra time to spare, jump to the From Scratch version for a completely homemade meal.
Mediterranean GoodBowl Scratch123By andyThe “neatballs” in this bowl are made from seitan. Seitan is made entirely out of gluten, the main protein in wheat, so it’s a great protein option for vegetarians and vegans. The exact amount of protein in seitan varies, depending on whether other proteins like soy or legume flours were added during production. A 3-ounce serving usually contains between 15 and 21 grams of protein, which is roughly equivalent to animal proteins like chicken or beef.
Mediterranean GoodBowlBy andyThis bowl is layered with so many flavors and textures, you could easily eat this every night of the week and not get bored. It's loaded with za'atar spiced rice pilaf, fresh arugula salad, bright steamed beets, creamy cucumber tzatziki, and seasoned, crunchy chickpeas. It's a nutrient-dense crowd-pleaser that makes for a perfect weeknight meal. Short on time? Use the Quick Version which relies on a few store-bought staples to speed up the process. If you have a little extra time to spare, jump to the From Scratch version for a completely homemade meal.
Latin GoodBowlBy andyLike a kick to your meal? This Latin-inspired GoodBowl brings the heat—along with robust nutrition to keep you fueled throughout your day. You can also turn down the spice level by going light on the jalapeno and chili pepper. Made with "meaty" cauliflower lentil taco filling, fresh romaine, crunchy plantain chips, and cool cashew sour cream, this bowl beats takeout by a long shot! Short on time? Use the Quick Version which relies on a few store-bought staples to speed up the process. If you have a little extra time to spare, jump to the From Scratch version for a completely homemade meal.
Latin GoodBowl Scratch123By andyLike a kick to your meal? This Latin-inspired GoodBowl brings the heat—along with robust nutrition to keep you fueled throughout your day. You can also turn down the spice level by going light on the jalapeno and chili pepper. Made with "meaty" cauliflower lentil taco filling, fresh romaine, crunchy plantain chips, and cool cashew sour cream, this bowl beats takeout by a long shot!

Connect with us using the links below!

You have Successfully Subscribed!

Learn more about our food justice campaign