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Squash Kimchi Bowls With Almond Sauce [Vegan]

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If you love a huge range of flavors in one dish, these squash kimchi bowls are for you. They're spicy, nutty, sweet, and savory all in one fell swoop! While it seems like the flavors don't go together, when put into action, they actually balance perfectly. Best part? No dishes to clean!

Squash Kimchi Bowls With Almond Sauce [Vegan]

This Recipe is :

Dairy FreeVegan

Ingredients

For the Squash Bowls:

  • 2 Delicata squash
  • 3 ounces of kimchi (mild or spicy depending on your preference)
  • 1 cup steamed Brussels sprouts
  • 3/4 cup diced honey crisp apples
  • 2 standard slices of whole grain bread (for making bread crumbs)

For the Almond Butter Sauce:

  • 3 tablespoons creamy almond butter, salted
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon maple syrup
  • A pinch of cinnamon
  • A pinch of salt, or more to taste if you are using unsalted almond butter
  • Hot water, to thin

Preparation

To Make the Squash:

  1. Preheat the oven to 350°F.
  2. Slice end stem off each squash. Slice in half lengthwise and scoop out seeds.
  3. Lightly spray or coat with olive oil and sprinkle insides with salt.
  4. Bake in oven for 30 minutes, or until flesh yields easily to a fork.

To Make the Filling:

  1. Slice two standard sized pieces of whole grain bread into small cubes. Lay out on a baking sheet and lightly spray with olive oil and sprinkle some salt. Place in toaster oven until the bread is crispy, hard and browned, about 5-7 minutes. If you don’t have a toaster place in the oven with the squash and keep a close eye on them so they don’t burn. Once crunchy and browned, remove from oven, and they will crisp up even more. Once they have cooled, place inside a blender or food processor, and blend until only crumbs remain. Set aside.
  2. Chop your kimchi and apple into bite-sized pieces.
  3. Steam your brussels sprouts, as per your favorite method.

To Make the Sauce:

  1. Combine almond butter, apple cider vinegar, maple syrup, cinnamon, and salt. As you mix, slowly add hot water until the mixture is pourable.

To Assemble Your Bowls:

  1. Layer brussels sprouts, apples, and kimchi into the delicata squash wells.
  2. Sprinkle breadcrumbs generously over the top of each squash. Either pour sauce directly over each “bowl” or place the assembled bowls back in the oven for a quick five-minute reheat to get everything a warm and crisp up the breadcrumbs. Be very careful not to burn the breadcrumbs.

 

AUTHOR & RECIPE DETAILS


photo

Hello, I'm Kathryn. Writer, photographer, and recipe creator over at The Scratch Artist where you will find recipes for all types of food made from scratch. Scratching is all about self-expression and creativity. Come explore what can be created and devoured in your kitchen when you eliminate pre-made, packaged, and canned foods. You'll be surprised at the taste difference, health benefits, and joy you will take in creating food from scratch.


 

 



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9 comments on “Squash Kimchi Bowls With Almond Sauce [Vegan]”

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Courtney Smith
3 Months Ago

Lauren Smith


Reply
Lauren Smith
13 Mar 2016

Too much work!!! :)

Courtney Smith
13 Mar 2016

lazy

Courtney Smith
3 Months Ago

Lauren Smith


Reply
Lauren Smith
13 Mar 2016

Too much work!!! :)

Courtney Smith
13 Mar 2016

lazy

Nick Almy
3 Months Ago

SaRah RicCi


Reply
Stafa Rrahim
3 Months Ago

Incredible Avocado and Tuna http://healthneedscare.com/incredible-avocado-and-tuna/


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Tia Lynn
3 Months Ago

Kerri Lynn Grodzki


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