GRAIN BOWLS WITH APPLE CIDER VINEGAR–ROASTED PUMPKIN AND KIMCHI

A nod to my first cookbook, Whole Bowls, this trendy, plant-based, complete meal has an unexpected sharpness from the vinegary roasted pumpkin and, of course, a very expected sharpness from the five-alarm kimchi. Make this meal your own by mixing and matching the components to suit your tastes.

Serves 4

Apple Cider Vinegar–Roasted Pumpkin

½ (2–3 pound) creamy-fleshed pumpkin such as kabocha, seeded, peeled, and cut into ½-inch cubes

¼ cup apple cider vinegar

1 tablespoon coconut oil

1 tablespoon tamari

Protein Suggestions (choose one or more)

silken tofu, cubed

fried eggs

cooked white beans

For Assembly

2–3 cups cooked brown rice or grain of choice, warm

1 cup prepared kimchi (I get mine from a Korean restaurant in my city)

For the pumpkin, preheat oven to 400ºF. Line a large-rimmed baking sheet with parchment paper; add squash. In a small saucepan over medium-low, heat vinegar, coconut oil, and tamari until coconut oil is melted; add to squash, toss, and roast for 35 to 40 minutes, until tender and beginning to caramelize. To serve, add prepared components. Serve warm, at room temperature, or chilled.