Past Recipes
Hoisin Squash and Brown Rice Bowls

Hoisin Squash and Brown Rice Bowls with Seaweed Salad and Togarashi Dressing

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Recipe Details

Story

These days, our social feeds are filled with rainbow-colored vegetable and rice bowls, usually with each component arranged in neat, separate sections. Chef Liz nods to the trend with this Japanese version, complete with schichimi togarashi rice, seaweed salad, and pickled ginger and radishes. It’s a visually stunning, totally satisfying way to up your veggie intake this winter.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 610
  • Protein 11g
  • Total Carb 112g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • acorn squash
    1
    acorn squash
  • brown rice
    3/4 cup
    brown rice
  • red radishes
    4 ounces
    red radishes
  • pickled ginger
    1 tablespoon
    pickled ginger
  • hoisin sauce
    2 packets
    hoisin sauce
  • gluten-free soy sauce
    2 packets
    gluten-free soy sauce
  • mayonnaise
    2 packets
    mayonnaise
  • sesame oil
    1 teaspoon
    sesame oil
  • shichimi togarashi
    1 teaspoon
    shichimi togarashi
  • seaweed salad
    1/3 cup
    seaweed salad

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve squash lengthwise. Using a large spoon, scoop out and discard seeds; cut crosswise into 1-inch half-moons, then halve crosswise. Line a baking sheet with foil.

  2. Cook rice and roast squash

    Cook rice and roast squash

    Season boiling water generously with salt. Stir in rice and cook until tender, 22-25 minutes. Drain and return to pot, off heat, then cover to keep warm until Step 6. Meanwhile, on prepared sheet, toss squash with 1 tablespoon canola oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer, spacing apart, and roast until beginning to soften, 15-17 minutes.

  3. Prepare pickled ginger radishes

    Prepare pickled ginger radishes

    While squash roasts, halve radishes lengthwise, then thinly slice crosswise into half-moons. Mince pickled ginger. In a medium bowl, combine radishes, pickled ginger, ⅛ teaspoon salt, and pepper as desired, and toss to coat. Set pickled ginger radishes aside until ready to serve.

  4. Glaze squash

    Glaze squash

    In a small bowl, stir together hoisin and soy sauce. Once squash is beginning to soften, drizzle hoisin-soy glaze over squash and, using a spatula, carefully toss to coat. Arrange in a single layer and continue roasting until glaze is sticky and squash is tender, 5-7 minutes more. Wipe bowl from glaze clean for the next step.

  5. Make togarashi dressing

    Make togarashi dressing

    While squash finishes roasting, to bowl from glaze, add mayonnaise, sesame oil, half of shichimi togarashi (it's spicy, so feel free to use less), and 1 teaspoon water; whisk to fully combine. Season with ⅛ teaspoon salt and pepper as desired. Set togarashi dressing aside until ready to serve.

  6. Plate squash and rice bowls

    Plate squash and rice bowls

    To pot with rice, still off heat, stir in remaining shichimi togarashi (or use less for milder flavor), then divide between serving bowls. Top with sections of seaweed salad, hoisin squash, and radishes and ginger. Drizzle over togarashi dressing and dig in!

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