Macrobiotic Miso Bowl

Recipe by Vidya Living

Makes 2-3 servings

INGREDIENTS AND PROCESS

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

Preheat the oven to 375F. 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.

Broth

3 cups hot water
2 tbsp miso paste
2 tbsp tamari
1 tbsp sesame oil
1 tbsp grated ginger

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!