Alex Luck //Hearst Owned

Virtue Bowl

Name: Virtue Bowl
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1/2 large butternut squash (about 500g), peeled, deseeded and cut into 2cm chunks; 250 g asparagus, trimmed and cut into short lengths; 3 tsp. sesame oil; 4 medium eggs, at room temperature; 1 tbsp. black sesame seeds; juice 2 lemons; 2 tbsp. soy sauce; 2 garlic cloves, crushed; 1/2 tsp. dried chilli flakes; 2 g pouches cooked mixed grains or freekeh, we used Merchant Gourmet Glorious Grains; 150 g baby spinach; 3 tbsp. tahini

Move over Buddha bowl, that’s so last year!

By The GH Kitchen TeamPublished: 18 February 2021

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You can indeed feel virtuous while eating this, as it’s packed with delicious and nutritious ingredients.

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Cal/Serv:

497

Ingredients

1/2 large butternut squash (about 500g), peeled, deseeded and cut into 2cm chunks
250 g asparagus, trimmed and cut into short lengths
3 tsp. sesame oil
4 medium eggs, at room temperature
1 Tbsp. black sesame seeds
juice 2 lemons
2 Tbsp. soy sauce
2 garlic cloves, crushed
1/2 tsp. dried chilli flakes
2 g pouches cooked mixed grains or freekeh, we used Merchant Gourmet Glorious Grains
150 g baby spinach
3 Tbsp. tahini

Directions

1 Preheat oven to 220°C (200°C fan) mark 7 and line a large baking tray with baking parchment. In a large bowl, toss the butternut squash and asparagus with 1tsp oil and some seasoning. Arrange the squash only on the lined tray and cook in the oven for 15min, until starting to soften. Add the asparagus to the tray (reserve bowl) and cook for a further 5-10min, until cooked through. Set aside to cool slightly.
2 Meanwhile, in a medium pan of boiling water, cook the eggs for 7min. Drain and run under cold water to cool. Roughly crush the sesame seeds using a pestle and mortar, tip into a shallow bowl and mix in a pinch of salt. Peel the eggs, roll gently in the sesame seeds to coat, and set aside.
3 In a small bowl, whisk the lemon juice, soy sauce, garlic and chilli flakes. Pour 1⁄2 the dressing into the reserved large bowl with the remaining 2tsp sesame oil. Heat the mixed grains/freekeh according to pack instructions, then tip into the large bowl and toss to coat in the dressing. Add the spinach and gently toss again. Whisk the tahini into the remaining dressing with 1tbsp water.
4 Divide the mixed grain/freekeh mixture between 4 bowls and top with the butternut and asparagus. Drizzle over the tahini dressing and finish each bowl with a halved sesame egg on top. Serve.

Per serving:

Calories: 497
Protein: 21g
Fat: 22g
Saturates: 4g
Carbs: 49g
Sugars: 8g
Fibre: 11g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time