15 Ingredients
  • 1 1/2 cups short-grain brown rice
  • 2 tablespoons virgin coconut oil, melted, divided
  • 1 teaspoon kosher salt, plus more
  • 1 (1 1/2") piece ginger, peeled, finely grated
  • 4 garlic cloves, finely chopped
  • 5 cups homemade or store-bought low-sodium vegetable broth
  • 1 small kabocha squash (about 2 pounds), peeled, cut into 1/2" chunks, or 1 small butternut squash (about 2 pounds), peeled, cut into 1/2" chunks
  • 1 1/2 cups thinly sliced Tuscan kale
  • 5 tablespoons white miso paste
  • 1/4 cup tahini
  • 1 tablespoon sesame oil
  • 2 scallions, white and pale-green parts only, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • toasted nori
  • hot chili oil
Nutrition
449
22% daily value
5 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

30% 19

Saturated

34% 7

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 6

Carbs

21% 62

Carbs (net)

- 56

Fiber

25% 6

Sugars

- 3

Sugars, added

- 0

Protein

21% 10

Cholesterol

- 0

Sodium

40% 953

Calcium

17% 170

Magnesium

35% 146

Potassium

12% 577

Iron

21% 4

Zinc

24% 3

Phosphorus

46% 324

Vitamin A

39% 355

Vitamin C

24% 21

Thiamin (B1)

42% 1

Riboflavin (B2)

13% 0

Niacin (B3)

27% 4

Vitamin B6

41% 1

Folate equivalent (total)

15% 59

Folate (food)

- 59

Folic acid

- 0

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

7% 1

Vitamin K

47% 56

Sugar alcohols

- 0

Water

- 313
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