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kabocha squash bowl
Print Recipe

Kabocha Squash Bowl with Carrot Miso Ginger Dressing

Vegan and LOW FODMAP bowl with colorful ingredients including kabocha squash, fresh ginger, spicy kale, shredded carrots, and lotus root paired with a carrot miso ginger dressing.
Servings: 4 bowls

Ingredients

Bowl

  • 1 cup chopped kabocha squash
  • 1/2 lotus root, thinly sliced no more than 4 slices per serving
  • 1 tbsp soy sauce, tamari, or coconut aminos for the lotus root
  • 1 tbsp sesame oil for the lotus root
  • 1/2 cup uncooked brown rice
  • 1 tsp rice vinegar for the brown rice, optional
  • 1 cup raw chopped kale
  • 1 tsp red pepper flakes
  • 1/2 lemon, juice from
  • 1 tbsp sesame oil
  • 1 large carrot, shredded
  • 1 stalks green onion, thinly chopped
  • 2 sheets seaweed snacks
  • 1/4 cup water chesnuts I purchased mine canned
  • 1/2 tbsp sesame oil for the water chesnuts
  • 1/2 tbsp tamari, soy sauce, or coconut aminos for the water chesnuts
  • 2 small cucumbers, peeled and diced
  • raw sushi ginger topping
  • sesame seeds topping

Carrot Miso Ginger Dressing

  • 1 cup chopped carrots
  • 2 tbsp miso paste
  • 1.5 tbsp minced ginger
  • 2 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 1 tsp sea salt
  • 1/4 cup filtered water

Instructions

Bowl

  • Preheat your oven or airfryer to 400 degrees. While it’s heating, chop your kale and add to a mixing bowl. Massage with lemon juice and sesame oil.
  • Chop a kabocha squash and arrange on a parchment lined baked tray face down. Bake for 45 minutes at 350 degrees. Once cool, chop into cubes and serve as is or pop in the oven or air fryer for 10 minutes if you want a crispier consistency. Add 1/2 cup to each bowl and save the rest in an airtight container in the fridge. You will have a lot of extras, these will come in handy for weeknight dinners when you don’t feel like cooking!
  • Chop your lotus root into thin strips. Air fry or bake half the batch and sautee the other half in tamari (or soy sauce or coconut aminos) and sesame oil. Alternatively, you can choose one method over the other.
  • Cook brown rice according to package instructions. As soon as it’s done, mix in rice vinegar then cover the rice to keep the steam inside the pot.
  • Lightly your kale in the marinade or just enjoy it as is. If you decide to sautee it, only do so for 3-5 minutes on a medium heat. You want to preserve as many nutrients as possible, so make sure not to overcook it. Sprinkle the final product with red pepper flakes for a little kick.
  • Sautee your sliced water chesnuts in tamari (or soy sauce or coconut aminos) and sesame oil. I purchased my water chesnuts canned so they were already presliced, I find this to be the easiest option. Upon opening the can, make sure to rinse the water chesnuts well to remove all traces of the brine.
  • Prep the remaining ingredients - peel and dice your cucumbers, peel and shred your carrots, thinly chop your green onion, and chop your seaweed snacks into strips.
  • Arrange your bowl with the kabocha squash, spicy kale, brown rice, shredded carrots, diced cucumber, water chesnuts, and lotus root. Top with seaweed strips, chopped green onion, raw ginger, and sesame seeds.

Carrot Ginger Miso Dressing

  • Add all ingredients to a blender and blend until smooth. Add water as needed.