Veggie and Grain Bowl with Peanut Miso Dressing | The Kitchen Scout

Ingredients

• 2 medium beets, 1 inch dice (about 2 cups)
• 1 large red onion, sliced through the core into wedges
• 2 cups cubed (1 inch) butternut squash (about 3/4 pound)
• 2 cups broccoli florets
• 2 cups cauliflower florets
• Olive oil
• Kosher salt and freshly ground black pepper
• 4 cups cooked organic brown rice or grain of your choice
• 1/4 cup peanut butter (I use Teddy's)
• 3 Tablespoons organic white miso (I use Hikari Miso)
• 2 Tablespoons unsweetened rice wine vinegar
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon ginger paste
• 1 teaspoon sriracha
• 1/4 cup plus 2 Tablespoons warm water.
• Sesame seeds, black or white or both
• Crispy kale, optional