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A nourishing macro bowl for all seasons! Try this with a variety of different seasonal vegetables.

Macrobiotic Miso Bowl [Vegan]

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Cooking Time

20

Ingredients You Need for Macrobiotic Miso Bowl [Vegan]

  • 1 small winter squash (butternut, acorn, delicata, pumpkin), cubed & roasted
  • 1 cup cooked french lentils
  • 4-5 leaves kale, finely chopped
  • 2-3 leaves red cabbage, finely chopped
  • 1 radish, sliced thinly
  • 1 avocado, halved & sliced thinly
  • 3 cups hot water
  • 2 tablespoons miso paste
  • 2 tablespoons tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger

How to Prepare Macrobiotic Miso Bowl [Vegan]

  1. Preheat the oven to 375ºF. Lightly toss the cubed squash in olive oil and sprinkle with salt. Roast until tender. Remove from oven and set aside until ready to use.
  2. Combine all ingredients in a high-speed blender. To serve, arrange the roasted squash, cooked lentils, and veggies in the bowls.  Divide the hot broth evenly between the bowls. Sprinkle with sesame seeds or gomashio. Enjoy hot!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Claire Ragozzino

See My Recipes

Claire Ragozzino is a certified yoga instructor and Ayurvedic counselor with a background in holistic nutrition and natural cooking. Her work is dedicated to bringing yoga, Ayurveda, and nutrition to a modern lifestyle. She is the author of the popular site Vidya Living. Her first book Living Ayurveda Cookbook offers a comprehensive Ayurvedic cooking and lifestyle guide. In addition, Claire works with clients around the globe and leads immersive workshops and retreats.

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