Japanese Buddha Bowl
I’m celebrating the most delicious Japanese flavours in this gorgeous bowl! These miso aubergines are so easy to make but look so impressive.
SERVES 4
PREP TIME 15 MINUTES
COOKS TIME 40 MINUTES
DIFFICULTY EASY
Ingredients
4 tbsp miso paste
2 tbsp honey/maple syrup
2 tbsp toasted sesame oil
2 aubergine
300g brown rice
250g edamame beans
¼ red cabbage, shredded
8 radish, sliced
1 avocado, quartered
1 cucumber, sliced into ribbons with a speed peeler
To serve:
chilli flakes, spring onion, sesame seeds
Method
1.
Preheat the oven to 180°c (fan assisted)/200°c/gas 6.
2.
Combine the miso, honey/maple syrup, toasted sesame oil and 50ml of just boiled water in a small bowl and mix well.
3.
Chop the aubergines in half and cut diagonal slits into the flesh, being careful not to chop all the way through the skin. Arrange them, cut side up, onto a baking tray and drizzle with half of the marinade. Bake in the preheated oven for 35-40 minutes, or until golden and soft. Then sprinkle with sesame seeds.
4.
Meanwhile, cook the brown rice according to the packet’s instructions.
5.
To serve, arrange the brown rice between bowls, then top with the aubergine, edamame beans, red cabbage, radish, avocado and cucumber ribbons. Drizzle the leftover marinade over the top, sprinkle with chilli flakes and spring onion and serve.
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