Roasted miso glazed brussels sprouts and squash paired with farro in a nourishing bliss bowl. An easy to make vegan dinner that comes together in 30 minutes.
- 1, 15 oz can chickpeas, rinsed and drained
- 2 cups kabocha squash, chopped into 3/4–1 inch pieces with skin on
- 2 cups brussel sprouts, halved
- 1 tbsp avocado oil
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 cup dry farro
- 1 tbsp miso paste
- 2 tsp sriracha
- 1 tbsp maple syrup
- 1 tbsp warm water
- 1 tsp rice wine vinegar
- Pinch of ginger powder
- Pinch of cinnamon, optional
- Salt as needed
- Preheat oven to 425F. Fill a large sauce pan with water and bring to a boil and sprinkle with a generous amount of salt like you would if boiling water for pasta.
- Place your chickpeas in a clean kitchen cloth and carefully rub the chickpeas dry to help remove any excess moisture after rinsing them. Remove any excess chickpea skins that happen to rub off the chickpeas in the process.
- Add your chickpeas, chopped brussels sprouts and squash to a sheet pan then sprinkle with salt, garlic powder and onion powder along with a drizzle of oil. Toss everything to combine and then spread everything out in a single layer on your baking tray, veggies placed cut side down. Place the pan in the oven for 20 minutes to allow the squash to get tender.
- Pour the farro into the boiling water and set a timer for 15 minutes for it to cook and become tender. Once cooked, drain the water and place back in the pot and set aside.
- Add the remaining ingredients to a mug or small bowl and whisk until there are no lumps in the sauce. Once the veggies have cooked, pour a few spoons of the sauce over the sheet pan and toss to coat.
- To serve, add a serving of farro to a plate and top with the chickpea and vegetable mixture. Top with extras like cilantro, sesame seeds and extra miso sauce if desired.
Add the sauce to the vegetables after they roast. Do not roast the veggies in the sauce as it will make the miso paste more bitter.
Make sure to whisk your miso paste well ensuring no lumps remain.
Cook your farro similar to how you cook pasta. Bring a pot of water to a boil and salt it well. Add the farro and cook it for 15 minutes. Drain and allow the farro to sit and dry off a little before serving.
Dry your chickpeas. Rubbing them in the towel will help remove excess moisture, which will help improve their texture.
Make sure you are using a sharp knife. This will make sure that you can cut into and cube your squash a lot faster.
Place your veggies cut side down for even roasting.
Keywords: bliss bowl, vegan nourish bowl, vegan bliss bowl, miso glazed brussels sprouts