There’s little that I love more than food in bowls. Growing up in Hawaii, where white rice is a staple, meals were often served in bowls. I grew up loving poke (marinated cubed raw fish) bowls, and the best ones were definitely made by an uncle who just came back from a fishing trip.
Up until recently, poke was one of our best kept secrets, but I guess the cat’s out of the bag because there are poke shops popping up all over the country! And while good poke is easy to make if you can get your hands on fresh fish, it’s easier said than done finding fresh high quality, sushi-grade fish here on the mainland. Which is why I thought I’d make a mainland winter version of my favorite childhood bowls!
While these Roasted Winter Vegetable Bowls are definitely inspired by my beloved poke bowls, they are not poke bowls and I do feel like I can’t stress this enough. Poke, which literally means to slice or cut, is always made with raw, cubed seafood, usually fish, though tako (octopus) and crab are not unheard of. Ahi (yellowfin tuna) poke is the most common type and my absolute favorite. It’s almost always tossed in a soy sauce and sesame marinade, along with green onions, Maui (sweet) onions, limu (seaweed), inamona (crushed kukui or candlenut), and sometimes sesame seeds, though there are various styles and marinades.
Start by preheating your oven to 400° F. Next prepare your soy-sesame marinade by whisking together the following ingredients: soy sauce, kecap manis (sweet soy sauce), sesame oil, grated ginger, minced garlic, chili flakes, and sesame seeds and set aside.
Now you can get to cubing the vegetable that takes the longest time to roast. In the case of the vegetables I’ve selected, sweet potato takes the longest, so start with that. Set the cubes on a baking sheet and give them a quick drizzle of olive oil, then toss to evenly coat them. Pop them in the oven to bake while you prep the next vegetables.
I picked carrots, acorn squash, romanesco, and red cabbage to round out my bowls, and prepped and added them to the sheet in that order, being sure to drizzle and toss each vegetable with olive oil. Add the sheet back to the oven while prepping the next one. With the KitchenAid® 12-Piece Brushed Stainless Cutlery Set, cubing vegetables is a breeze! The 4.5” Santoku is one of my favorites, but the 8″ Chef’s Knife and 3.5″ Paring Knife are also super handy! The best part about this Cutlery Set is that the Diamond Grit Sharpener is built right into the knife block.
Once all your vegetables have been cubed and lightly coated with olive oil, drizzle and toss vegetables with your soy-sesame marinade.
Roast for 30-50 minutes (time varies depending on type of vegetable), turning all vegetables once or twice during. Remove the baking pan from the oven and let cool for 5-10 minutes before assembling bowls. Prepare your onions and macadamia nuts while the vegetables cool.
Chop the green onions and sweet onion then finely mince the macadamia nuts before heating on the stovetop for 2 minutes or so, until they are lightly toasted and fragrant.
Toss the onions and macadamia nuts onto the roasted vegetables before scooping rice into bowls.
Feel free to sprinkle on extra toppings like shredded nori (dried seaweed), micro greens, avocado, and sliced radishes! I love it so much that I make a double batch of vegetables, so I’ve got easy weekday meals. If you’re looking for a fun winter bowl that’ll transport you to the islands without the fish, give this one a go! Serve and enjoy!
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Roasted Winter Vegetable Bowl
Makes 4 servings
1/4 cup soy sauce
1/4 cup kecap manis (sweet soy sauce)
2 teaspoons sesame oil
2-inch knob of fresh ginger, peeled and finely grated
4 cloves of garlic, peeled and finely minced
2 teaspoons chili pepper flakes (use less if you don’t like spicy)
1 sweet potato
1/2 acorn squash
2 medium carrots
1/4 head of red cabbage
½ head of romanesco
2 tablespoons olive oil
4 green onion stalks
1/2 sweet Maui onion
1/4 cup macadamia nuts
4 cups of cooked brown rice
Avocado, diced (optional)
Radishes, sliced (optional)
Nori (dried seaweed), shredded (optional)
Micro greens (optional)
Preheat the oven to 400° F. Prepare marinade by whisking together soy sauce, kecap manis, sesame oil, ginger, garlic, and chili pepper flakes in a small bowl. Set aside.
Cut the the sweet potato into 1-inch cubes with the 4.5″ Santoku from the KitchenAid® 12-Piece Brushed Stainless Cutlery Set then transfer to a baking sheet and use 1/5 of the olive oil to lightly coat. Bake while cubing the acorn squash and carrots. Add squash and carrots to the baking sheet, drizzling with 2/5 of the olive oil and tossing, then place sheet back in oven.
Cube the cabbage and romanesco and add to the baking sheet. Toss with remaining olive oil then drizzle the marinade over all the vegetables and toss to evenly coat. Bake for 30 minutes or until the vegetables are tender.
Remove the baking sheet from oven and let cool for 5-10 minutes. Chop and dice the green and sweet onions.
Next, finely mince the macadamia nuts. Toast the macadamia nuts in a small skillet for 2 minutes on medium-low heat to lightly toast. Nuts should be golden brown and fragrant when done.
Toss the roasted vegetables with the onions and macadamia nuts. Scoop 1 cup of brown rice into each bowl and top with the vegetables. Top with additional toppings like diced avocado, sliced radishes, shredded nori, and/or micro greens if desired. Serve and enjoy immediately!
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*