RECIPES BY Rhiannon Lambert
Japanese Buddha Bowl
- 45 minutes
- 4
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