Winter Squash, Roasted Grape, & Spinach Power Bowl with Pumpkin Spice Peanut Sauce [Low FODMAP]

by Sarah on October 21, 2016 · 1 comment

So if you’re like me, you kind of thought, “Cool theme fort this month’s Recipe Redux, but really, aren’t these ‘Plant Power Bowls’ just about the sauce you cover everything in?”

recipereduxplantpower

But man, the delicata squash (although butternut or sweet potatoes will do), roasted at 400 degrees with just a little olive oil, salt, pepper, and thyme is so delicious it’s hard to save enough to even MAKE a bowl.img_8931-1280x853

And roasted grapes..nothing added, just popped in to the oven along with the squash (or potatoes) until bursting with sweetness (literally….out spills the juice)–well those go down like candy.img_8990-1280x853

Oh, and of course the spinach, sauteed with lemon juice, ginger, and salt is everything you would hope it could be.img_9000-1280x853

The quinoa is perfect for providing protein, fiber, and perfect for soaking everything up.img_8992-1280x853

But yeah, it’s really just about the sauce.img_8983-1280x823

Pumpkin Spice Miso Peanut Sauce

[Makes enough for 4-6 bowls]

  • 1/4 cup peanut butter (or 4 Tbsp. peanut powder + 2 1/3 Tbsp. water)
  • 3 Tbsp. warm water
  • 1 Tbsp. mellow white miso
  • 1 Tbsp. lemon juice
  • 2 tsp. pure maple syrup
  • 1/4 tsp. pumpkin spice
  • 1/4 tsp sambal oolek (optional)

Whisk together all ingredients.

Pour liberally over the bowl described above….or anything, really.


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{ 1 comment… read it below or add one }

Laura @ Sprint 2 the Table October 21, 2016 at 10:40 pm

I wanted to use miso in my bowl and I was OUT. First world problems… anyway… I love that you used it with roasted grapes. The first time I roasted grapes, it was life changing. Well… as far as food goes. 😉

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