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Prep Time
35 min
Cuisine
Japanese
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 414 kJ 98 kcal |
1580 kJ 375 kcal |
Fat of which saturates |
2.8 g 0.5 g |
10.9 g 1.9 g |
Carbohydrate of which sugars |
16.2 g 4.1 g |
61.9 g 15.5 g |
Fibre | 1.5 g | 5.6 g |
Protein | 2.9 g | 11.2 g |
Salt | 0.51 g | 1.94 g |
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.
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)
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
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
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 with the red wine vinegar, ginger matchsticks and sliced radishes and set aside until serving – these are your pickled radishes
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 the baby kale through the brown rice and keep covered until serving
Meanwhile, trim, then slice the spring onion[s] finely
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
Serve the roasted butternut squash and mushrooms over the kale rice with the pickled radishes to the side
Drizzle over the miso dressing
Garnish with the toasted sesame seeds and sliced spring onion
Enjoy!