A cozy and healthy fall bowl made with roasted delicata squash & kale, sauteed mushrooms, and tangy ginger miso gravy. Great for a vegan/gf lunch or dinner.
Heading into indulgent-holiday-food season, I feel like some good healthy “bowl food” is in order. For those of you who aren’t familiar with the concept of bowl food, it has nothing to do with football or nachos… the breakdown looks like this:
piles of greens: kale, chard, spinach, and mustard greens are all fine choices
a seasonal vegetable: I had delicata squash and mushrooms, but really anything goes
a protein: tofu or chickpeas are usually my go-to’s
a grain: brown rice, quinoa… the options are limitless
crunchy things: toasted nuts and/or seeds
a good sauce: to pull it all together
I just loved this ginger-miso gravy from The First Mess. It was so easy, fast and incredibly delicious. I didn’t have lemongrass, so the only thing I did differently was splash in a couple teaspoons of rice vinegar instead.
roasted delicata squash veggie bowl
- Ginger Miso Gravy recipe (click to go to it)
- 1 delicata squash, sliced into approx. ¼ inch slices
- ½ package tofu, cubed
- 1 cup crimini mushrooms
- splashes of rice vinegar
- 1 bunch kale (6 leaves or so)
- olive oil
- salt & pepper
- 1 cup (or so) cooked brown rice
- pinches of red pepper flakes
- toasted almonds and sesame seeds
- Preheat oven to 400 degrees.
- Drizzle squash slices with olive oil, salt and pepper, and roast for approx 20-25 minutes or until golden brown around the edges. (the time in your oven may vary). I also roasted my tofu cubes (with olive oil, salt & pepper) at the same time on a second baking sheet.
- Make the gravy recipe. Reserve the leftover bits of garlic, etc, after you strain it.
- Heat a bit of olive oil in a medium sized skillet. Add mushrooms, salt, pepper and the reserved bits from straining your gravy. Cook stirring occasionally until they're golden and soft, about 8-10 minutes. Deglaze the pan with a splash of rice vinegar, and continue cooking for another few minutes. Remove from the pan and set aside.
- You can either chop and cook your kale in the pan with your mushrooms or roast it in the oven. I have this new lazy technique where I take the whole bunch, drizzle it with a little olive oil and salt, and put the whole thing (bunched up) in the oven during the last few minutes of my roasted squash (for 5-8 minutes or so). Watch it and take it out when it's wilted and the edges are just a bit crispy. Remove from the oven and chop it.
- Assemble your bowls with rice, veggies, tofu, and sauce. Top with almonds and/or sesame seeds for crunch.
The link for the sauce recipe is not available anymore 🙁
Hi Rachel, I’m sorry, that recipe is a really old one, here are a few great delicata recipes that are more recent:
https://www.loveandlemons.com/roasted-delicata-squash/
https://www.loveandlemons.com/roasted-delicata-squash-kale-salad/
This was delicious. A big thumbs up from my son’s vegan girlfriend. The gravy was delicious and I’ve never roasted tofu before. OMG! I could just eat a block of it myself! Simply yummy. Must save recipe. Thank you
Hi Jennifer – I’m so glad the recipe was such a hit!
Jeanine- Thank you so much for sharing such a wonderful recipe! It’s definitely going into regular rotation. Of course, mine was far less beautiful than yours was. But, nourishing and delicious nonetheless.
Oven roasted kale! I am totally intrigued! Looks delicious, pinned, and am off to check out the dressing. 🙂
thanks, it’s my new lazy (if I already have the oven on) trick, plus I like it a little crispy…
I love an all-in-one meal that covers all of the nutritional bases. Sometimes it can be tough as a vegetarian to cover proteins, veggies and whole grains in one meal without proper planning. Bowls like this are perfect and quick for weeknights. And this combination looks delicious.
Love how you broke down bowl food. I’m a big fan. This bowl looks delicious and I can’t wait to try Laura’s gravy!
I made this last night for our whole family and it did not disappoint! Thanks for your tasty and healthy recipes.
Hi Ann, so glad! Thanks for coming back and sharing 🙂
I’m fighting a nasty flu-like thing right now, and this looks like such a healthy bowl of immunity-boosting goodness. I can’t wait to give it a try!
What gives you more satisfaction than a veggie bowl like that? wonderful <3 (i love pumpkin e mushrooms together!)
That first photo! It’s so wonderful. I have been *enamored* with your vegetable photos lately – they are just so perfect. And, this looks delicious. 🙂
aw, thank you!
I’ve been thinking about that gravy for awhile now and boy does this look delicious. I keep telling myself that moving during the holiday season is the best decision ever because with all that work, I don’t feel guilty about indulging!
Ooh that sounds delicious! I just had delicata for the first time the other day, rousing it and dipping it in a vanilla-almond butter sauce. It was delicious sweet, but now I feel compelled to try it savory, especially with this recipe, yum!
oh that sounds delicious – I never thought about delicata squash for dessert, but I’ll have to try that!
I am 100% obsessed with your photos….and the recipes. I will be stuffing a delicata squash tomorrow but need to try this soon.
thanks ashley!
It looks healthy and delicious – I think I need some of this, we just ate a kilo of gummy bears in a few short days!
This is great – the possibilities are endless! Some days I get in a rut with our vegan meals, so it’s always good to have a little inspiration to make something different!
oh that looks delicious!! must try.
Sounds delicious! I’ve been eating a lot of delicata squash lately to test a recipe for Thanksgiving, and I also love cutting it into rings. So pretty.
I think that’s the beauty of the veg bowl with a good sauce – totally customizable based on what you like/have. Some days I’m in a “less is more” kind of mood, sometimes more is more 🙂
My brown rice here probably has less protein than your wild rice which is why I like the protein addition. Many times I leave out the grain altogether for a lighter meal.
This looks absolutely delicious! I bookmarked the same recipe so it is nice to see it tasted great. Btw, I am the same as you… for some reason my clothes are always tighter in the fall as I swoon over all the fresh local veggies… I calm myself over the winter months.. well, except when I stock up on squash but they keep for a while in my pantry. 😉 Can’t wait to try this out.
Wow, this sounds brilliant (& looks gorgeous)! We get neither kale nor this type of squash here in Delhi but I think I might be able to substitute with some fenugreek leaves and some local pumpkin – it has more of a yellow, mild flesh here and might mimic the squash well. Plus some Kerala red rice and perhaps paneer instead of tofu – and a bit of coconut oil to cook with and a peanut/green chili/jaggery chutney for dressing – voila, subtly Indianized version! I must try making this soon. 😀
your Indian version sounds amazing, can I come over?