Dive into a colourful bowl of goodness! This delicious plant-based donburi bowl brings together roast butternut squash, chestnut mushrooms, brown rice, baby kale and quick-pickled radishes. Drizzle on homemade miso dressing and add a sprinkle of sesame seed and spring onion. (Dairy-free: see our FAQs for details).
Prep Time
35 min
Cuisine
Japanese
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
240g chestnut mushrooms
15g fresh root ginger
ginger
10g toasted sesame seeds
sesame seeds
1 spring onion
spring onion
1 tbsp mirin
shirosake (glutinous rice, koji rice, alcohol), corn syrup, water
2 tbsp white miso paste
water, soy bean, rice, salt, ethyl alcohol
50g baby kale
kale
125g seasonal radishes
radishes
120g butternut squash cubes
butternut squash
1 red wine vinegar sachet (15ml)
red wine vinegar, preservative: sulphur dioxide (sulphites)
1 agave nectar pot (25g)
agave nectar
100g brown rice
brown rice
1 toasted sesame oil sachet (15ml)
sesame seed (100%)
Allergens
Allergens highlighted by † (sesame, soya, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Tear the chestnut mushrooms into large bite-sized pieces (this saves time and creates an interesting texture)
2
Add the torn chestnut mushrooms to a baking tray with the butternut squash cubes
Drizzle with vegetable oil and season with a pinch of salt
Put the tray in the oven for 25 min, or until the vegetables are golden and softened
3
Meanwhile, rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for an initial 15 min
4
Meanwhile, peel the ginger (scrape the skin off with a teaspoon) and chop it into thin matchsticks
Slice the radishes as finely as you can
Combine 100ml [200ml]boiled water withthe red wine vinegar, ginger matchsticks and sliced radishes and set aside until serving – these are your pickled radishes
5
Once the brown rice has been cooking for 15 min, add the shredded kale to the pot and cook for a further 5 min or until everything's tender
Once cooked, drain and return to the pot
Mix thebaby kale through the brown rice and keep covered until serving
6
Meanwhile, trim, then slice the spring onion[s] finely
7
Combine the mirin, miso paste, agave nectar and toasted sesame oil with 2 tbsp [4 tbsp]cold water in a small bowl – this is your miso dressing
Drain the pickled radishes
8
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