Macro Bowls with Miso-Glazed Kabocha Squash, Kimchi, Brown Rice, and Tahini Sauce

INGREDIENTS

1 1/2 cups

Adzuki beans, cooked

2 tsp

Ginger

1 lb

Kabocha squash

bunch Lacinato or curly kale

Scallion

1 tbsp

Lemon juice

1 tbsp

Maple syrup

2 tbsp

Mirin

1/4 cup

Tahini

1 tbsp

Tamari

3 tbsp

White miso

1 cup

Brown rice

1 tbsp

Sesame seeds, toasted

1 tbsp

Grapeseed or other neutral oil

1 tbsp

Rice vinegar

3 tsp

Sesame oil, toasted

1 cup

Kimchi

1/4 cup

Water