It’s already almost the end of October, I’m not sure how this month has gone by so fast. The weather has gotten cold, the sun is setting early in the evening, and I’ve started to dread crawling out of my warm bed in the morning. Today, however, is a beautiful fall day with a shining sun and mild temperatures. So why not make something with the quintessential fall food: pumpkin. Pumpkin puree is used in so many recipes, but have you ever had roast pumpkin? To me it takes like a combination of butternut squash and sweet potatoes, and tastes so good served with some other vegetables. I bought a little pie pumpkin at the grocery store and had enough to use for a couple of dishes.
This bowl is once again super easy. I’m all about throwing vegetables on the stove and letting them cook while I make a sauce, and then throwing them over brown rice or bulgur or on top of salad greens.
Miso Pumpkin and Broccoli Bowl
1 cup broccoli
1 cup cubed pumpkin
1 tsp garlic
1 tbsp PB2 (any other nut butter works as well)
1 tbsp ginger
1 tbsp rice vinegar
1 tbsp white miso
Heat a pan on the stove and add broccoli and pumpkin. Let cook for about 10 minutes, stirring occasionally. Meanwhile, place all sauce ingredients in a bowl and mix until combined. Once veggies are cooked, place in a bowl and drizzle with miso sauce. So easy! Add a grain for a more filling meal.