The Delicata Squash Veggie Bowl is a vibrant, nutrient-packed dish that brings together sweet, caramelized squash and a medley of fresh, crisp vegetables. Each bite offers a delightful contrast of textures, from the tender squash to the crunchy greens, all tied together with a zesty, herb-infused dressing. Perfect for a quick yet wholesome meal, this bowl comes together in just 30 minutes, making it ideal for busy weeknights or a light weekend lunch.
Rich in flavor and color, this bowl is a feast for the senses, blending earthy, savory, and slightly sweet notes. The roasted squash adds a comforting warmth, while the fresh veggies provide a refreshing crunch. Whether you’re a seasoned cook or just starting out, this recipe is simple, satisfying, and sure to become a favorite. It’s a delicious way to nourish your body and brighten your day.
Ingredients for Delicata Squash Veggie Bowl
- 1 delicata squash, sliced into approx. ¼ inch slices
- ½ package tofu, cubed (firm or extra firm works best)
- 1 cup crimini mushrooms, sliced (substitute with any mushroom variety)
- 1 bunch kale (about 6 leaves), stems removed
- 1 cup cooked brown rice (or substitute with quinoa or another grain)
- Olive oil, for drizzling and cooking
- Salt & pepper, to taste
- Pinches of red pepper flakes (optional, for heat)
- Toasted almonds and sesame seeds, for garnish
- Splashes of rice vinegar, for deglazing
- Ginger Miso Gravy (click to go to the recipe)
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- Roast the squash: Arrange squash slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until golden brown around the edges.
- Roast the tofu: On a separate baking sheet, toss tofu cubes with olive oil, salt, and pepper. Roast alongside the squash for the same amount of time, flipping halfway through for even browning.
- Prepare the Ginger Miso Gravy (follow the linked recipe). After straining, reserve any leftover bits of garlic or ginger for the mushrooms.
- Cook the mushrooms: Heat a bit of olive oil in a skillet over medium heat. Add mushrooms, salt, pepper, and the reserved bits from the gravy. Cook for 8-10 minutes, stirring occasionally, until golden and soft. Deglaze the pan with a splash of rice vinegar and cook for another 2-3 minutes. Remove from the pan and set aside.
- Prepare the kale: Option 1: Chop and sauté kale in the same skillet used for the mushrooms. Option 2: Drizzle the whole bunch with olive oil and salt, then roast in the oven during the last 5-8 minutes of the squash’s cooking time. Remove when wilted and edges are slightly crispy. Chop into bite-sized pieces.
- Assemble the bowls: Start with a base of cooked brown rice. Add roasted squash, tofu, mushrooms, and kale. Drizzle with Ginger Miso Gravy.
- Garnish: Sprinkle with toasted almonds and sesame seeds for added crunch. Serve immediately and enjoy!
Creative Sauce and Topping Ideas
While the Ginger Miso Gravy is a star, feel free to experiment with other sauces like a tahini drizzle, peanut sauce, or even a spicy sriracha mayo. For toppings, try adding pickled red onions, avocado slices, or a sprinkle of nutritional yeast for extra flavor and texture.
Time-Saving Tips for Busy Cooks
To speed things up, prep your ingredients ahead of time. Slice the squash and cube the tofu the night before, and store them in the fridge. You can also cook the rice in advance and reheat it when assembling the bowls. Using pre-washed kale can save a few minutes too!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave the bowl or warm it in the oven at 350°F for about 10 minutes. Add fresh toppings like almonds or sesame seeds after reheating to keep them crunchy.
Recipe Variations to Keep It Fresh
Swap out delicata squash for butternut or acorn squash if you prefer. For a different protein, try roasted chickpeas or tempeh instead of tofu. If kale isn’t your thing, spinach or Swiss chard make great alternatives. Feel free to mix and match based on what’s in your pantry!
Equipment Guidance for Perfect Results
A good quality baking sheet is key for roasting the squash and tofu evenly. If you have one, use a silicone baking mat to prevent sticking and make cleanup easier. A medium-sized skillet with a non-stick surface works best for cooking the mushrooms and kale.
Delicata Squash Veggie Bowl
Ingredients
Ginger Miso Gravy
- 1 delicata squash, sliced into approx. ¼ inch slices
- ½ package tofu, cubed
- 1 cup crimini mushrooms
- splashes of rice vinegar
- 1 bunch kale (6 leaves or so)
- olive oil
- salt & pepper
- 1 cup (or so) cooked brown rice
- pinches of red pepper flakes
- toasted almonds and sesame seeds
Instructions
- Preheat oven to 400 degrees. Drizzle squash slices with olive oil, salt and pepper, and roast for approx 20-25 minutes or until golden brown around the edges. (the time in your oven may vary). I also roasted my tofu cubes (with olive oil, salt & pepper) at the same time on a second baking sheet.
- Make the gravy recipe. Reserve the leftover bits of garlic, etc, after you strain it.
- Heat a bit of olive oil in a medium sized skillet. Add mushrooms, salt, pepper and the reserved bits from straining your gravy. Cook stirring occasionally until they’re golden and soft, about 8-10 minutes. Deglaze the pan with a splash of rice vinegar, and continue cooking for another few minutes. Remove from the pan and set aside.
- You can either chop and cook your kale in the pan with your mushrooms or roast it in the oven. I have this new lazy technique where I take the whole bunch, drizzle it with a little olive oil and salt, and put the whole thing (bunched up) in the oven during the last few minutes of my roasted squash (for 5-8 minutes or so). Watch it and take it out when it’s wilted and the edges are just a bit crispy. Remove from the oven and chop it.
- Assemble your bowls with rice, veggies, tofu, and sauce. Top with almonds and/or sesame seeds for crunch.