Butternut Squash & Miso Brussels Sprouts Nourish Bowl

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Holding the side of a Butternut Squash & Miso Brussels Sprouts Nourish Bowl

Say hello to the best thing to hit your taste buds this fall! But no, seriously. Hello, incredibly flavorful nourish bowl!

The best news? When you use already-cooked grains, this recipe comes together in about 30 minutes

Tahini, avocado oil, maple syrup, brussels sprouts, garlic, butternut squash, spinach, millet, miso, sea salt, almonds, and coconut aminos

When contemplating the flavors for this fall-themed Buddha bowl concept, I couldn’t shake the idea of grains topped with roasted butternut squash and Brussels sprouts with tahini sauce. I mean, how could you go wrong with that combo?

Parchment-lined baking sheet of roasted butternut squash

The first attempt was a good start but lacked cohesiveness and memorable flavor. However, that all changed when I swapped plain roasted Brussels sprouts for our incredibly delicious Miso-Glazed Brussels Sprouts!

They add caramelized flavor and umami-style depth to the dish that makes you want seconds and thirds (what can’t miso do?). You can learn about the origins of this magical ingredient here.

Bowl of halved brussels sprouts with oil and seasonings
Cast iron pan of crispy miso brussels sprouts

Next, I upgraded plain cooked grains for stir-fried grains with slivered almonds, a dash of coconut aminos, and spinach. Friends, the crispy texture and salty flavor here deserve a slow clap. Go ahead, we’ll wait.

Bonus? This means you can use leftover grains that have already been cooked to save you time!

Sautéing millet and spinach with coconut aminos

And last but not least, a sauce with one of our all-time favorite ingredients: tahini (learn about its origins here).

We have many tahini-based sauces, but this one is new and worth trying (trust us, it’s a total flavor bomb). Creamy tahini is blended with zesty garlic, coconut aminos, maple syrup, and water — that’s it! Somehow the alchemy results in a nutty, savory-sweet, nuanced, garlicky sauce you’ll want to put on everything.

Bowl of creamy, garlicky, tahini sauce

We hope you LOVE this nourish bowl! It’s:

& Versatile!

With 16 grams fiber, 14 grams protein, and 6 mg iron per serving, it’s the ultimate plant-based dish! Plus, it’s weeknight-friendly, especially when prepping some of the components in advance (tahini sauce, miso glaze, chopping veggies, cooking grains).

More Nourishing Bowl Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Fall nourish bowl made with squash, brussels sprouts, millet, and garlicky tahini sauce

Butternut Squash & Miso Brussels Sprouts Nourish Bowl

A vibrant and versatile nourish bowl with roasted butternut squash, caramelized miso Brussels sprouts, and stir-fried grains and greens. Top it off with our rich and complex garlicky tahini sauce for the ultimate plant-based meal. Just 30 minutes required!
Author Minimalist Baker
Bowl of roasted butternut squash, miso brussels sprouts, and millet next to tahini sauce, garlic, and vegetables
4.78 from 22 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 (Bowls)
Course Entree
Cuisine Gluten-Free, Japanese-Inspired, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days





  • 2 ½ cups Brussels sprouts, browned outer leaves removed, large stalks trimmed off, halved (quartered if very large in size)
  • 1 tsp avocado oil (or other neutral-flavored cooking fat that can withstand high heat)
  • 1 healthy pinch sea salt and black pepper
  • 3 medium cloves garlic, skin removed and smashed or roughly chopped
  • 1 ½ tsp miso paste (we like chickpea miso for a soy-free option — Miso Master is a great brand // always ensure gluten-free friendly as needed)
  • 1 Tbsp rice vinegar (or sub apple cider or white wine vinegar)
  • 1 ½ tsp maple syrup


  • 2 Tbsp tahini
  • 1-2 tsp maple syrup
  • 2 cloves garlic (use less for less intense garlic flavor)
  • 2 Tbsp water
  • 2 Tbsp coconut aminos


  • Heat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
  • GRAINS: If you haven’t yet prepared your grains, do so now (this is not included in overall cook / prep time, so allot extra time as needed). Find instructions on how to cook millet here, quinoa here, and brown rice here. Cauliflower rice could also work here. NOTE: Allow your grains time to cool (at least slightly) before stir-frying for best texture.
  • BUTTERNUT SQUASH: Once cubed (see peeling and cutting instructions here), add to a parchment-lined baking sheet and toss with oil, maple syrup, and seasonings of choice (we kept it simple with salt and pepper). Once tossed to coat, roast until tender (~20-25 minutes).
  • MISO-GLAZED BRUSSELS SPROUTS: Add trimmed and halved Brussels sprouts to a medium mixing bowl (reserve garlic cloves for later use) and season with oil, salt, and pepper. Toss to coat and set aside.
  • To a separate small mixing bowl, add the miso glaze ingredients (miso, rice vinegar, maple syrup) and stir / whisk to combine. Taste and adjust flavor as needed, adding more miso for saltiness / umami, vinegar for acidity, or maple syrup for sweetness. It should be equal parts tangy, salty, and sweet. Set aside for use after the Brussels sprouts are roasted.
  • Heat a large oven-safe skillet (we prefer cast iron) over medium-high heat. Once hot, add cooking oil (it should coat the bottom of the pan, so add more as needed).
  • Wait 1 minute for the oil to heat, then add Brussels sprouts (NOT THE GLAZE — we’ll use that later). Make sure the pan is not crowded — all sprouts should have room to lie face down and they shouldn’t be piled on top of each other. If it’s crowded, remove a few to cook in a separate batch.
  • Cook for 2-3 minutes cut side down to get a sear. Once golden brown, add garlic to the pan, toss, and transfer to the oven. Bake for 10-15 minutes at 400 degrees F (204 C), removing from the oven every 5 minutes to toss and inspect the sprouts. You want them crispy and deep golden brown but not burnt. Remove from the oven and immediately add the miso glaze and toss. Set aside.
  • TAHINI SAUCE: To a small blender or food processor add tahini, maple syrup, garlic, water, and coconut aminos and blend on high until creamy and smooth. Taste and adjust flavor as needed, adding more garlic for zing, coconut aminos for saltiness / depth of flavor, or maple syrup for sweetness. If it’s too thin, add more tahini and blend again. (NOTE: If you don’t have a blender or food processor, be sure to mince your garlic and simply whisk all ingredients together in a mixing bowl.) Set aside for serving.
  • GRAINS & GREENS: Heat a large skillet (preferably cast iron) over medium heat. Add slivered almonds and dry toast for several minutes, stirring frequently, being careful not to burn. Then add cooked, cooled grains and coconut aminos. Sauté for 2-3 minutes, or until slightly browned, stirring occasionally. Then add spinach (or other greens) and continue cooking until just wilted. Turn off heat and set aside.
  • To serve, divide the grains and greens between serving bowls and top with roasted butternut squash and miso-glazed Brussels sprouts. Serve with tahini sauce.
  • STORAGE: Best when fresh. Store leftovers separately in the refrigerator. Sauce will keep for 4-5 days, and the vegetables and grains will keep for 2-3 days.



*Nutrition information is a rough estimate.
*Cook time does not include cooking the grains. We recommend using leftover grains that have been cooked and cooled for quickest and best results. Quinoa and millet are our preferred, but rice will also work.

Nutrition (1 of 3 servings)

Serving: 1 bowl Calories: 498 Carbohydrates: 74.3 g Protein: 14.3 g Fat: 19.1 g Saturated Fat: 2.3 g Polyunsaturated Fat: 5.73 g Monounsaturated Fat: 10.26 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 730 mg Potassium: 1419 mg Fiber: 16.4 g Sugar: 17.7 g Vitamin A: 29121 IU Vitamin C: 105.98 mg Calcium: 245.75 mg Iron: 6.26 mg

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My Rating:

  1. Claire says

    This was yummy and filling! I am giving 4 stars because the full recipe would take too long for a weeknight meal. With that said, I made it easier by:
    -eliminating the Brussels (and just cooking extra spinach)
    -using prechopped squash
    -garlic powder in the sauce, so I could whisk instead of blend

    And definitely don’t skip on the sauce! I made extra ;)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The miso glaze isn’t absolutely critical. So perhaps just skip that altogether and season the Brussels sprouts with salt and pepper.

  2. Kelly says

    I made the recipe and the brussel sprouts with glaze and the tahini miso sauce are delicious! I would recommend making extra tahini sauce in case you want more around. What I will say is that making this meal took about 2 hours, given the amount of prep required to cut a butternut squash and trim and halve brussel sprouts, and that’s not including making the grains ahead of time. It also got a little stressful when baking the Brussels and heating the quinoa and spinach without any oil. I wondered, was that meant to be sautéed oil-free?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Kelly, thanks for the feedback! We didn’t find the grains / greens needed any oil because some coconut aminos is added to the pan, which prevents it from sticking (but feel free to add a little if you find it sticks). The prep time can be a little cumbersome especially if your grains aren’t pre-cooked. In any case we’ll see about making some improvements!

  3. Scott says

    I just finished preparing it with my wife and we’re eating eat and loving it and adding it to our list of go-to meals (a list that is already MB weighted). We followed your direction; didn’t sub. Once I have made this a couple of times, I’ll try it on a weeknight. Until I get a little quicker at it, it’ll be a Saturday night thing. Thank you!

  4. Sindi says

    Wow! I was expecting this to be good, because all of your recipes are delicious but this blew us away! So much flavor! This will definitely be added to the monthly rotation.

  5. Steph says

    I made this last week and will be adding it to the Thanksgiving menu, too! I do have to add another vote for “longer-than-30-minutes”–even with my grains precooked. That’s OK, but it’s why it’ll be on my holiday and weekend menu, not weeknight. (OK, I’m seeing your Raw Oreos video on the side of my screen. BRB…)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the kind and honest review, Steph! We’ll see about adding any ways to speed the recipe along. Perhaps the miso glaze can be optional and the Brussels can roast with the squash. In any case, we appreciate the feedback!

  6. Amparo says

    it sounds delicious! Thanks for all the work and love you put in all your dishes, all your recipes are very healthy.

  7. Sara Moore says

    This was amazing. Honestly, I have no words. I will make this again, and again, and again. I don’t see how you could get tired of this.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! Thanks so much for the lovely review, Sara! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Jennifer Monsalve says

    I loved this recipe! I was a little surprised when stuff needed to be made ahead of time but it turned out great in the end! I used soy sauce instead of coconut aminos but the sauce with the rice and the veggies was such a smooth flavor

  9. Savannah Barreca says

    This recipe is awesome. So much deliciousness and flavor! I am thinking about making this part of my thanksgiving menu actually! (I do vegan thanksgiving) I found miso master at Whole Foods! I appreciated that tip!

  10. Taylor H. says

    Okayyyyyy I knew this looked good; I was not prepared for how delicious it was! Such a cozy meal on a chilly fall evening. Thank you!

  11. Madelyn says

    This recipe came together quickly and was delicious. I didn’t have miso so I just roasted the brussel sprouts in the oven with some spices, and they were still delicious. The tahini dressing takes it to the next level!!

  12. Erin says

    This recipe tasted great, but it was a far cry from a 30 minute meal and I had started with pre-cooked rice. I made it with the assistance of my boyfriend (so definitely multitasking) and it took an hour. I think the best part of it was the brussels sprouts sauce. Not sure if I’d make it again due to how labor intensive it was but the brussels sprouts might be worth doing again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for your feedback, Erin! It is a bit more time intensive and does require some multitasking but we’re still glad you enjoyed it!

  13. Christa says

    I made this for dinner last night on a whim. I thought, “what’s the deal with combining brown rice and butternut squash?” But it was very good, I must say! I subbed tamari for coconut aminos. And I don’t have a cast iron skillet or oven safe one, so I roasted the Brussels sprouts in oven. The tahini sauce was so delish, a smoky flavor! I used frozen Brussels sprouts and butternut squash, btw, for anyone looking for a shortcut. Made it easier and worked out fine. Thanks for this recipe!

  14. Angela says

    This was amazing. We added Chinese 5 spice to the squash and used a tad less maple since there was some in the sauce.

  15. María says

    Loved this recipe!

    I subbed half the maple syrup in this recipe for stevia (we’re trying to lower sugar intake), used bulgur instead of the grains mentioned (I wanted something that cooked fast while I prepared the rest) and sprinkled the final result with granadine seeds. Delicious! A dish full of umami.

  16. Julia says

    I didn’t have tahini so I subbed almond butter and sesame oil. Flavors are very good, but a tad on the sweet side for me, I will used a little less maple syrup next time!

  17. Luana says

    I made this WITH an error and it still turned out fabulous! I added the miso immediately with the sprouts as I set them in the oven to roast. The texture was a little softer, however the sauce was so tasty that it almost served as a marinade. I plan to make it again and actually following the recipe as it was intended. Thanks for this winter-salad recipe!

  18. Sarah says

    This was absolutely delicious! We made this for lunch today. I used white wine vinegar for the brussel sprouts instead of the rice wine vinegar and kale instead of spinach. Very delicious – great mix of flavors!

  19. Jessi Summers says

    This recipe was delicious, though I completely agree it wasn’t a 30 minute meal. It took me an hour and I had already halved up the brussels sprouts. I roasted the brussels sprouts entirely instead of starting on the skillet and they still came out delicious and crispy.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Jessi! So glad you enjoyed it. It’s about a 30-minute recipe when multitasking and starting with pre-cooked grains.

  20. Tomke says

    Loved this bowl! The miso Brussels sprouts were really delicious and a combination I never had before or would have come up with :D thanks so much!!

  21. MKinTX says

    I made this but modified it somewhat and it was still delish. We don’t eat nuts or fat, so the tahini sauce was excluded and there was no oil on the squash or sprouts. I used farro instead of quinoa or rice. Still came out tasty! The only thing I would note is this is NOT a 30-minute quick meal. If you are chopping the squash and make all the sauces and are an average cook, I’d plan an hour from beginning to end. Worth it though!

  22. Terri says

    I made this and it was a huge hit.
    I had forgotten to buy the Brussel sprouts so used broccoli instead. I didn’t need to cook it quite so long.
    We loved the wonderful mix of flavours.

  23. Sarah says

    First let me say this is delicious!! I just made it and the finished product got rave reviews. However, I think you would need a sous chef to finish in 30 minutes…it took me an hour and a half! Between prepping the squash, brussels, and garlic, making two sauces, etc, it just takes time. But well worth it!! Thanks for another tasty and healthy meal. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We’ll take another look at the prep time, Sarah! Thanks for sharing your review! Glad you enjoyed it!

  24. Jennifer says

    This is so tasty!! I made a few changes as I did not have miso paste or coconut aminos. I used Tamari instead and it tastes so yummy.
    Thank you for this recipe, I was looking for new ways to incorporate butternut squash.

  25. Karen Bartley says

    Thank you so much for your delicious recipes. What an amazing job you are doing to encourage people to try Vegan meals.