Butternut Squash & Miso Brussels Sprouts Bowl

Enjoy the best fall flavors! No, I’m not kidding. Hi! It is a delicious, nourishing bowl with a lot of flavor.

What’s the best part? This recipe is easy to make when you use pre-cooked grains. It only takes about 30 Minutes.

As I was pondering flavors for the fall-themed Buddha bowl, I could not get away from the idea of grains with roasted butternut and Brussels sprouts topped with tahini. How could that combination go wrong?

The first attempt was good, but it lacked cohesion and flavor. This all changed after I switched plain roasted Brussels sprouts with our miso-glazed Brussels Sprouts.

The miso adds a caramelized flavor to the dish and an umami-style depth that will make you want more. ).

Then, I upgraded the plain grains to stir-fried grains flavored with spinach, coconut aminos, and slivered almonds. The crispy texture and the salty flavor deserve a slow applause. We’ll wait.

Bonus? You can save time by using leftover grains.

This is a new tahini sauce that’s worth trying. (Trust us, this is a flavor bomb). The only ingredients are tahini, coconut aminos, and maple syrup. The result is a garlicky, nutty sauce that’s savory, sweet, and nuanced.



  • 2 Tbsp of slivered almonds
  • 1 Tbsp coconut aminos
  • Two cups of baby spinach or other leafy greens


  • Half-batch Roasted butternut Squash


  • Remove browned outer leaves, trim large stalks, and halve (or quarter if they are very large).
  • Avocado oil or any other neutral-flavored cooking oil that can handle high heat
  • Black pepper and sea salt in a healthy pinch
  • Three medium cloves of garlic, skin removed. Smash or chop roughly.
  • 1 1/2 tsp miso (we prefer chickpea miso as a soy-free option — Miso Master makes a great product // make sure to check if it is gluten-free if needed)
  • Use apple cider vinegar or white wine vinegar instead of 1 tablespoon rice vinegar
  • Maple syrup, 1 1/2 teaspoons


  • 2 Tbsp tahini
  • Maple syrup – 1-2 teaspoons
  • Use less garlic for a milder flavor.
  • Water 2 Tbsp
  • 2 Tbsp coconut aminos


  • Heat the oven to 400 degrees F. (204 C). Line a baking tray with parchment paper.
  • GRAINS If you haven’t already prepared your grains (this time is not included in the overall cook/prep time, so allow extra time if needed), do so now. You can find instructions for cooking millet and quinoa on this page. For brown rice, you can go to this page. Cauliflower Rice would also work. NOTE: Allow grains to cool down (at least a little) before stirring-frying. This will give you the best texture.
  • BUTTERNUT SUGAR: After cubing (see peeling instructions here), place on a baking sheet lined with parchment paper and add oil, maple syrup, and any seasonings you like (we went with simple salt and pepper). Once coated, roast for 20-25 minutes.
  • MISO GLAZED SPROUTS Add the halved and trimmed Brussels sprouts into a large mixing bowl. Season with oil, pepper, and salt. Toss the Brussels sprouts in fat, salt, and pepper to coat. Set aside.
  • Add the miso glaze (miso vinegar, maple syrup, and rice vinegar) to a small bowl. Stir or whisk together. Add more maple syrup or vinegar to adjust sweetness, and add more miso to increase the umami/saltiness. The mixture should have equal amounts of tangy, sweet, and salty. After the Brussels sprouts have been roasted, set aside for later use.
  • On medium-high heat, warm up a large oven-safe skillet (we like cast-iron). Once the skillet is hot, add the cooking oil. (It should cover the bottom, so you can add more if necessary).
  • After 1 minute, add Brussels sprouts. (DO NOT ADD THE GLAZE – we will use it later). Be sure that the pan doesn’t get too crowded. All nodes should be able to lay face-down and not piled up. If the pan is clogged, you can remove some nodes to cook them in another batch.
  • Cook the cut side down for 2-3 minutes to sear. Once the pan is golden brown, add the garlic and toss. Transfer to the oven. Bake at 400 degrees F for 10 to 15 minutes, tossing and checking the sprouts every five minutes. The nodes should be golden and crispy but not burned. Add the miso glaze immediately after removing the pan from the oven. Set aside.
  • TAHINI SAUTE: In a small food processor or blender, add the tahini and maple syrup. Add water and coconut aminos. Blend on high speed until smooth and creamy. Add more maple syrup or maple sauce to taste, and add more coconut aminos if you want a saltier flavor. If the mixture is too thin, you can add more tahini. Blend again. If you do not have a food processor or blender, mince the garlic and whisk together all ingredients in a bowl. Set aside until serving.
  • GRAINS AND GREENS Heat a large skillet over medium heat (preferably Cast Iron). Stir frequently and add slivered almonds, followed by dry toast. Add the cooked grains, which have cooled down, and coconut aminos. Stir occasionally as you sauté for 2 to 3 minutes or until the grains are slightly browned. Add spinach (or any other greens), and continue to cook until it is just wilted. Please switch off the heat and put it aside.
  • Divide the grains and greens into serving bowls, and top them with the roasted butternut and miso-glazed Brussels Sprouts. Serve with tahini.
  • STORAGE is best when it’s fresh. Separately store leftovers in the fridge. The sauce will last for 4-5 days, while the vegetables and grains can be kept for 2-3 days.

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