Miso Butternut Squash & Brussel Sprouts Fall Bowl

A vibrant and versatile Fall bowl with roasted butternut squash, caramelized miso Brussels sprouts, green beans, and red cabbage for some crunch. Top it off with the garlicky tahini sauce for ultimate yumminess. We topped it with an egg but you can use any protein to make this a complete meal. Plus, it’s weeknight-friendly, especially when prepping some of the components in advance (tahini sauce, miso glaze, chopping veggies).



  • 4 cups cubed butternut squash, cubed

  • 2 cups of green beans

  • 1 carrot, cubed

  • 1.5 cups of red cabbage, thinly sliced

  • 2 cups of Brussels sprouts, browned outer leaves removed, large stalks trimmed off, halved(quartered if very large in size)

Miso glaze:

  • 1 healthy pinch sea salt and black pepper

  • 3 medium cloves garlic, skin removed and smashed or roughly chopped

  • 1 ½ tsp miso paste

  • 1 Tbsp rice vinegar (or sub apple cider or white wine vinegar)

  • 1 ½ tsp mustard

Tahini Sauce:

  • 2 Tbsp Tahini

  • 1-2 tsp mustard

  • 2 cloves garlic (use less for less intense garlic flavor)

  • 2 Tbsp water

Protein of your choice:

  • 4 eggs for us this time (as included in the nutrition label)


  1. Heat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.

  2. Veggies: Once cut/cubed season them to your choice (we kept it simple with salt and pepper). Roast until tender (~10 minutes for beans, carrots and Brussel sprouts and another ~10’ for the butternut squash ).

  3. To a small mixing bowl, add the miso glaze ingredients (miso, rice vinegar, mustard) and stir / whisk to combine. Taste and adjust flavor as needed, adding more miso for saltiness / umami, vinegar for acidity, or mustard for sweetness. It should be equal parts tangy, salty, and sweet. Set aside for use after the veggies are roasted.

  4. Tahini sauce: Combine tahini, mustard, garlic, water, and soy sauce and whisk all ingredients well in a jar. Set aside for serving.

  5. To serve, divide the veggies between serving bowls. Serve with tahini sauce and top with a protein of your choice.

  6. Storage: Best when fresh. Store leftovers separately in the refrigerator. Sauce will keep for 4-5 days, and the vegetables will keep for 2-3 days.

  7. Option: Add a grain of your choice such as millet, quinoa, brown rice, or cauliflower rice.

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