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:

Savory
Comforting
Complex
Satisfying
Delicious
& 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
Print
Bowl of roasted butternut squash, miso brussels sprouts, and millet next to tahini sauce, garlic, and vegetables
4.8 from 40 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

Ingredients

GRAIN + GREENS

BUTTERNUT SQUASH

MISO-GLAZED BRUSSELS SPROUTS

  • 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

TAHINI SAUCE

  • 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

Instructions

  • 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.

Video

Notes

*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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  1. Kay says

    Holy smokes, I am SO impressed I made this 😂 it was ridiculously delicious. The miso glaze is out-of-this-world good. Possibly one of my favourite minimalist baker recipes (which is a big compliment considering my diet is mainly recipes from this blog). I’m not going to lie, I did get a little stressed out making the different bits at the same time but it came together beautifully.

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this, Kay! Thank you for the lovely review, we’re so glad you enjoyed! xo

  2. Jen says

    Another fabulous recipe from MB! I’m not vegan but like to incorporate more plant based recipes that not. It was a hit with the husband down to the four year old. Tons of flavor. I did misread the instructions so ended up altering the brussels a little. Combined the miso glaze before roasting – still turned out delicious!

  3. nina says

    so delicious! it didn’t look like it would be enough food for 3 bowls and it took longer than i expected but it was worth it and was enough food! had prepped butternut squash beforehand and roasted the veggies together – that saved time. will make again!

  4. Holly says

    I prepped as much as possible in the morning and it came together really quickly at dinner time. I baked the Brussel sprouts and then reheated and glazed them just before serving. I used farro instead of the suggested grain and it’s so good texture wise. Oh and I added a squeeze of lime to the tahini sauce and topped with chili garlic cashews and snap peas. 10/10 easy to make, delicious to eat.

  5. Ann says

    I’ve made this recipe twice already. It is sooooo good!!! First time I used leftover quinoa and made the dish pretty much exactly as written. Literally only took me 35 minutes from start to finish. Tonight I used a pouch of precooked organic farro from Aldi. When I roasted my squash I threw a couple of unpeeled garlic cloves on the baking sheet and then used the roasted garlic in my tahini dressing OMG! This recipe is definitely a keeper. I could eat all the glazed Brussels sprouts in one sitting but have to save some for my lunch tomorrow.

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Ann! It’s one of our favorites =) Thanks so much for sharing! xo

  6. Lyndsay says

    Lots of moving parts with this recipe, but it was so worth it! To save time, I skipped the pan and just roasted the brussel sprouts for 20 minutes. I was also in the mood for pasta, so I subbed orzo for rice or quinoa. The combination of flavors is perfect, and I’ll definitely be making this again.

  7. Elaine says

    This recipe was really delicious! I used Trader Joe’s par boiled farro as the grain and it was soooo good. I made the recipe as it was written. Such a great combination of ingredients. Loved the tahini dressing too! Thanks for sharing.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Elaine. That modification sounds lovely too. Thanks for sharing! xo

  8. Lulu says

    The tahini sauce came out much thicker for me. how can it be made am
    smoother? I don’t want to add too much more water because I’m afraid it will take away some flavor flave.

    • Support @ Minimalist Baker says

      Hi Lulu, the tahini sauce is a bit thicker in this recipe. But you could add more lemon, maple syrup, water, or avocado oil, depending on flavor preference.

  9. Tonia says

    Oh My Goodness, SOOO good! The sauces are amazing! I’ve made this twice and the second time baked the brussel sprouts and garlic in the same pan with the squash (as several had mentioned), to save prep time/effort. I then tossed the sprouts in the glaze, put them back in the oven for a few minutes to really glaze up. Love all your recipes I’ve tried so far, thank you for another delicious one!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad you are enjoying our recipes, Tonia. Thanks so much for the lovely review! xo

  10. Naomi says

    This looks amazing! I have been a long time follower of your recipes but recently found allergies to soy, almonds and chickpeas, which is making life more interesting! Suggestions to replace almonds and a miso alternative (non-soy, non-chickpea)?

  11. Shea says

    This recipe is pretty involved with a lot of moving parts, but it turned out SO delicious and filling. I plan to use extra quinoa to try another recipe – the “quinoa tacos.”

    I think if I were to make again I would condense the brussel sprouts and just roast them. Pan frying them (with no oven safe pan and just 1 cookie sheet) didn’t seem worth the extra step, cause the flavor is in the sauce.

    This tahini dressing is really good too!!

    • Support @ Minimalist Baker says

      Thanks so much the sharing your experience, Shea! We’re so glad you enjoyed the taste!

  12. Kaleigh R says

    I’ve made this recipe twice now and while I liked it the first time around I loved it even more the second! Initially I skipped the miso glaze so I didn’t have to run to the store for paste but after properly making the second time I realized how much extra flavor it added. We do roasted vegetable bowls sometimes 2-3x a week in our house and this recipe gave me an opportunity to switch up my starchy veg (butternut squash as opposed to my standard sweet potatoes) and bring a whole new world of Asian flavor to my roasted veggies. I’ll admit I took and short cut and simply roasted the Brussel sprouts (both times) but it was still delicious. I went the quinoa route and always cook my grains in veggie broth for added flavor. Another recipe by MB that I would highly recommend!

    • Support @ Minimalist Baker says

      Thanks so much for sharing your experiences, Kaleigh! We’re so glad you enjoy this one! xo

  13. Jess says

    Wow, just made this! While it is delicious it was a bit more involved than I had initially thought so I’m glad I saved it for a weekend dinner when I had plenty of time. I wish I had made more butternut squash and Brussels sprouts, because I cooked one cup of dry quinoa which made more than the recommended 2 cups cooked. Now I have way more quinoa than roasted veggies, unfortunately. I also added avocado, which gave the gain bowl a nice creaminess.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Jess. Thanks for sharing! If you want inspiration for using up extra quinoa, you can use the filters in our recipe index. Hope that helps!

  14. Christa says

    Delicious! Made this for dinner last night. I’ve been getting more into nourish-type bowls lately and this was definitely a winner. I love, love, love this! I followed recipe to the letter. If I could save anyone else the trouble, if you skip the step where you pan sear the Brussels sprouts first before roasting them in oven, it’s no big deal. The roasting did the trick just fine, a little longer oven time, though.

    Thanks for this!

  15. Lora says

    Cooked and chilled this recipe the day before thanksgiving and on thanksgiving day served it on a large bed of arugula as a salad. SO. GOOD.

  16. Darcie says

    Made this last night and it was delicious. We used wheatberries which are fantastic. Also we skipped the panfry part of the sprouts and roasted in the oven with a paste of garlic, oil, salt and pepper. (We still used the miso glaze afterwards). There are ALOT of flavours in this dish!

  17. 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 ;)

  18. 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!

  19. 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!

  20. 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.

  21. 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!

  22. Amparo says

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

    • Jeanne says

      I made this last night & it was a HUGE hit. I stressed out because it was quite a bit more time consuming to prep & cook than suggested. Not a problem, but would have preferred to know that going in. That said, it was an amazing blend of flavors. My kids (early 20s) loved it. They wanted more than we had, they said I should make it again tomorrow, and they told me we *had* to make it for their friend, who is a good cook, in order to turn him on to vegan food. I didn’t have miso paste, so I looked up a substitute & used soy sauce instead. I think another person was asking for a substitute–soy sauce was perfect. I was glad I didn’t skip the glaze–it definitely added to the overall meal.

      • Support @ Minimalist Baker says

        Thanks for the feedback, Jeanne! We find it can be more time consuming the first time you make a recipe, but gets quicker with practice. We’re glad everyone enjoyed the end result!

  23. 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.

    • Support @ 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

  24. 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

  25. 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!

  26. 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!

  27. 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!!

  28. 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!

  29. 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!

  30. 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.

  31. 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.

  32. 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!

  33. 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!

  34. 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!

  35. 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.

  36. 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!!

  37. 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!

  38. 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.

  39. 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!

  40. 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.

  41. 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.