Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, blend together
Chickpea Miso (15 g)
,
Maple Syrup (15 mL)
,
Chili Oil (15 mL)
,
Tamari Soy Sauce (30 mL)
and
Rice Vinegar (10 mL)
.
Step 3
Toss
Kabocha Squash (1)
de-seeded and sliced into 1/2 inch slices in sauce, making sure to evenly coat each slice.
Step 4
Place slices on parchment lined baking sheet and roast for 20 minutes on each side.
Step 5
For dressing, mix
Peanut Butter (80 g)
,
Rice Vinegar (60 mL)
,
Chickpea Miso (15 g)
,
Tahini (15 g)
,
Tamari Soy Sauce (10 mL)
,
Chili Oil (30 mL)
,
Sesame Oil (30 mL)
,
Fresh Ginger (1.3 cm)
, and
Garlic (1 clove)
. Reserve the dressing for later.
Step 6
While the kabocha has about 15 minutes left, bring 2 quarts of
Water (to taste)
to a rapid boil and boil
Soba Noodles (225 g)
for 4 minutes.
Step 7
Drain the noodles well and divide them into 2 large bowls.
Step 8
Portion 1/3 of the dressing into each bowl, reserving 1/3 to be served on the side.
Step 9
Top each bowl with slices of roasted kabocha,
Avocado (1)
,
Red Cabbage (80 g)
, and
Edamame (100 g)
. Sprinkle
Black Sesame Seeds (to taste)
and enjoy!
