Teriyaki roasted pumpkin bowl & edamame
A teriyaki-roasted pumpkin bowl with edamame and caramelised shallots—a quick, wholesome meal rich in fibre and plant-based protein, full of umami flavour, finished with a light ponzu and sesame dressing.
Nutritional facts (per portion):
3,209 kJ / 767 kcalPreparation
Step 1
400 g butternut squash – 3 tbsp Kikkoman Teriyaki Sauce with Toasted Sesame
Cut the squash in half, peel and cut into slices about 2.5 cm thick. Place in a baking dish, spread with the Kikkoman Teriyaki Wok Sauce Toasted Sesame and roast in an oven preheated to 200 °C (top and bottom heat) for 20 min until tender.
Step 2
80 g shallots – ½ tbsp olive oil – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tsp honey
Slice the shallots into thin wedges. Heat the olive oil in a pan, add the shallots and sauté briefly. Add the Kikkoman Lemon Ponzu and honey. Cook, stirring constantly, until golden and caramelised.
Step 3
1 Hass avocado (140 g) – 2 tsp lemon juice – 80 g radishes – 300 g cooked brown ric – 120 g cooked edamame
Dice the avocado and drizzle with the lemon juice. Slice the radishes thinly. Arrange the rice, roasted squash, shallots, avocado, radishes and edamame in a bowl.
Step 4
3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tbsp maple syrup – 2 tsp Kikkoman Toasted Sesame Oil
Mix the Kikkoman Lemon Ponzu, maple syrup and Kikkoman Sesame Oil in a small bowl.
Step 5
20 g toasted cashews – 2 tsp black sesame seeds – 2 handfuls coriander
Chop the cashews. Drizzle the bowl with the dressing, then top with the cashews, sesame seeds and coriander.
Tip:
You can also roast the squash in an air fryer.
Japanese kabocha squash works well as a substitute for butternut squash.
You can shorten the roasting time or cover the squash with aluminium foil halfway through to stop the teriyaki sauce caramelising too much.
Try red onions instead of shallots.
Replace the radishes with pickled red cabbage to turn the dish into a colourful power bowl.
For a non-vegan version, grilled chicken or prawns pair exceptionally well with the teriyaki and ponzu flavours.
You can also replace the cooked edamame with tinned edamame if you prefer.
Swap the brown rice with jasmine or basmati rice.
Recipe-ID: 1773
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400 g butternut squash – 3 tbsp Kikkoman Teriyaki Sauce with Toasted Sesame
Cut the squash in half, peel and cut into slices about 2.5 cm thick. Place in a baking dish, spread with the Kikkoman Teriyaki Wok Sauce Toasted Sesame and roast in an oven preheated to 200 °C (top and bottom heat) for 20 min until tender.
80 g shallots – ½ tbsp olive oil – 2 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 2 tsp honey
Slice the shallots into thin wedges. Heat the olive oil in a pan, add the shallots and sauté briefly. Add the Kikkoman Lemon Ponzu and honey. Cook, stirring constantly, until golden and caramelised.
1 Hass avocado (140 g) – 2 tsp lemon juice – 80 g radishes – 300 g cooked brown ric – 120 g cooked edamame
Dice the avocado and drizzle with the lemon juice. Slice the radishes thinly. Arrange the rice, roasted squash, shallots, avocado, radishes and edamame in a bowl.
3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tbsp maple syrup – 2 tsp Kikkoman Toasted Sesame Oil
Mix the Kikkoman Lemon Ponzu, maple syrup and Kikkoman Sesame Oil in a small bowl.
20 g toasted cashews – 2 tsp black sesame seeds – 2 handfuls coriander
Chop the cashews. Drizzle the bowl with the dressing, then top with the cashews, sesame seeds and coriander.
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