Start to Finish: 1 hour
1/4 cup tahini
1 tbsp. white miso
1 tbsp. toasted sesame oil
1 1/2 tsp. rice vinegar
1 1/2 tsp. EVOO
1 small clove garlic, chopped
1/2 tsp. finely chopped peeled fresh ginger
Rice & Vegetables
1/2 medium kabocha squash or acorn squash, cut into bite-size pieces
2 small zucchini, cut into bite-size pieces
1/2 small Romanesco cauliflower or regular cauliflower, cut into bite-size pieces
1 tbsp. olive oil
2 cups coconut water
2 cups black rice, rinsed and drained
1. In a food processor, puree 1/4 cup water with all the ingredients for the Miso-Tahini Sauce. Thin with 1 or 2 tbsp. water if the sauce is too thick. Season the sauce with salt and pepper.
2. Preheat the oven to 400°. On a rimmed baking sheet, toss the squash, zucchini, cauliflower, and oil; season. Roast until the vegetables are tender and charred in spots, 20 to 25 minutes.
3. Meanwhile, in a medium saucepan, bring the coconut water and 2 cups water to a boil over high heat. Add the rice. Reduce heat to low. Cover and cook until tender, about 40 minutes.
4. Divide the rice among bowls. Top with the vegetables. Drizzle with the sauce.