Miso Roasted Squash Bowl with Peanut Butter Dressing (Vegan & Healthy)

Miso Roasted Squash Bowl with Peanut Butter Dressing

Looking for a nourishing, flavour-packed meal that’s anything but boring? This miso roasted squash bowl with peanut butter dressing is warm, satisfying and packed with colour and texture.

Perfect as a hearty lunch or easy dinner, this vegan grain bowl combines roasted squash, fresh vegetables and a rich, creamy dressing.

If you love the nourishment of a delicious, filling, colourful salad but are feeling the chill get into your bones even looking at a piece of iceberg, this is the dish for you. Enjoy while the squash is still warm or, my preference, save this as a gorgeous lunchbox saviour, feel free to add lentils or crispy tofu for added protein.

Miso Roasted Squash Bowl with Peanut Butter Dressing (Vegan & Healthy)

Why You’ll Love This Squash Bowl

Packed with flavour, texture and colour

Naturally vegan and dairy-free

Perfect for meal prep or lunchboxes

Balanced with carbs, healthy fats and fibre

Customisable with tofu, lentils or extra grains

Ingredients (Serves 4)

1 butternut squash - peeled & cubed

1 heaped tbsp miso paste

1 tbsp honey or maple

1 tsp sesame oil

1 cucumber deseeded, quartered lengthways & sliced

1 red onion, halved & sliced thinly

1 red pepper diced

1 apple diced

1 bunch of curly kale or cavolo nero, stems removed and leaves shredded

250g-ish cooked brown rice or any leftover grains, bulgar, barley, giant couscous would be great

Fresh herbs - we used a bunch each of mint & parsley

4 tbsp toasted pumpkin seeds

1/2 cup Nutshed Peanut Butter

2 tbsp rice vinegar

Squeeze of something spicy like sriracha (optional)

How to Make This Miso Roasted Squash Bowl

Toss the squash in EVOO, a pinch of salt and pepper and pop it in the oven to roast at 180 °C.

While you’re waiting for the squash to cook, prep all your veg and pop them into a biiiig salad bowl and add your grains of choice.

After about 25 minutes in the oven, or until your squash is almost tender, toss the miso maple mix in and roast for another 10 minutes or so until the squash is buttery soft and has taken lots of colour.

For the dressing, simply stir the peanut butter, rice vinegar and optional spicy together with a couple of tablespoons of warm water until the mix comes together to your preferred consistency.

Mix everything and sprinkle with toasted seeds and herbs.

What Makes This Bowl So Satisfying?

This isn’t your average salad.

It works because it combines:

Warm roasted squash

Crunchy fresh veg

Hearty grains

Creamy peanut butter dressing

👉 That balance is what makes it filling, not just “light”

The Peanut Butter Dressing (The Star 👀)

The dressing brings everything together.

Made with peanut butter, rice vinegar and a touch of heat, it adds:

Creaminess

Depth of flavour

A slightly tangy kick

👉 It’s what turns this from a salad into a proper meal

Tips for the Best Squash Bowl

Roast the squash until caramelised for maximum flavour

Massage kale slightly to soften it

Adjust dressing consistency with warm water

Add protein like tofu or lentils for a fuller meal

Use leftover grains to make it quicker

FAQs

Is this squash bowl vegan?

Yes — it’s completely plant-based and dairy-free.

Can I make this ahead of time?

Yes, it’s perfect for meal prep and stores well for 2–3 days.

What can I use instead of butternut squash?

Sweet potato or any seasonal squash works well.

Can I make the dressing in advance?

Yes — store it in the fridge and loosen with water before using.

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