Nutrition balance score
Good
Glycemic Index
73
High
Glycemic Load
43
High
Nutrition per serving
Calories534.8 kcal (27%)
Total Fat31.4 g (45%)
Carbs58.6 g (23%)
Sugars7.3 g (8%)
Protein8.1 g (16%)
Sodium591.3 mg (30%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat oven to 425°F. Combine rice, 2 cup water, and a pinch of salt in small saucepan and bring to a boil. Cover, reduce heat to low, and cook until grains are tender and water is absorbed, about 15 to 18 minutes.
Step 2
Combine bok choy, sesame oil, and a pinch of salt and pepper on baking sheet and toss. Roast until lightly browned, about 8 to 10 minutes.
Step 3
Heat 2 tbsps oil in medium saucepan over medium-heat. Add garlic, shallot, and ginger and cook until fragrant, 1 to 3 minutes. Add butternut squash, coconut milk, broth concentrate, 3 cups water, as much togarashi as you’d like, 1 tsp salt, and a pinch of pepper. Bring to a boil, reduce heat to low, cover, and cook until squash is fork-tender, about 10 to 12 minutes.
Step 4
Divide rice between bowls. Top with winter squash soup. Serve with sesame bok choy and any remaining togarashi. Soup’s on!
Notes
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