Quick roast pumpkin and miso rice bowl recipe
Tumble pumpkin wedges in a vibrant dressing, roast until sticky and yielding, and serve over rice with green vegetables.
Ingredients
- ¼ Kent pumpkin, deseeded and cut into wedges
- ¼ cup kecap manis
- ¼ cup rice wine vinegar
- 2 tbsp red miso
- 2 tbsp sesame oil
- 1 tbsp finely grated ginger
- 1 cup sushi rice, rinsed
- ½ cup podded edamame
- 400g whole edamame pods
- 1 zucchini, grated
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