Gochujang Butternut Squash Power Bowl

Recipe:

Gochujang Butternut squash power bowl  

PLANT-BASED | SOURCE OF PROTEIN

Total time: 45 mins
Serves: 2

Craving something bold? This feel-good bowl delivers big flavour and plant-based protein, with wild rice, edamame, spinach, and bean sprouts packing in around 15g per serving. The real star? Gochujang! A tangy, spicy, slightly sweet Korean paste that brings deep, rich umami to every bite. Hearty, vibrant, and anything but boring.

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INGREDIENTS

For the Roasted Butternut Squash:

• 1 medium butternut squash, peeled, deseeded, and cubed

• 1 tbsp olive oil

• 1 tbsp gochujang (Korean chili paste)

• Salt and pepper

For the Power Bowl:

• 1 cup cooked wild rice

• 1 cup edamame beans, cooked

• 1  cup fresh spinach, chopped

• 1 cup shredded red cabbage

• 1 cup bean sprouts

• 2 tbsp sesame seeds

For the Spicy Dressing:

• 1 tbsp gochujang

• 1 tbsp soy sauce or tamari (for gluten-free)

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 1 tbsp maple syrup

• 1-2 tsp chilli garlic sauce or sriracha

METHOD

Roast the Butternut Squash:

• Preheat your oven to 180.

• In a large bowl, toss the butternut squash cubes with olive oil, gochujang, salt, and pepper.

• Spread the squash cubes evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelised.

• Remove from the oven and set aside.

Cook the Wild Rice:

• Cook the wild rice according to package instructions. Once cooked, fluff with a fork and set aside.

Prepare the Bowl Ingredients:

• Cook edamame.

• Shred the red cabbage.

• Rinse and dry the spinach and bean sprouts.

Make the Spicy Dressing:

• In a small bowl, whisk together gochujang, soy sauce (or tamari), rice vinegar, sesame oil, maple syrup and chilli garlic sauce (or sriracha)

• Add warm water to thin the dressing to your desired consistency and whisk until smooth.

Assemble the Power Bowl:

• In each serving bowl, layer the following:

• A base of wild rice, a portion of roasted butternut squash, a handful of edamame beans, a few fresh spinach leaves, a handful of shredded red cabbage and a few spoonfuls of bean sprouts.

• Drizzle the spicy dressing over the top

• Sprinkle with sesame seeds.