We love a good ol’ Buddha Bowl, they’re a delicious way to get lots of goodness [and flavour] in to your dinner or lunch. Aubergine is so good at absorbing flavour so we’re packing it in here with a soy, garlic, and sesame marinade and then finishing with a miso dressing. The raw veggies here are a refreshing contrast to the rich flavours and a welcome bit of crunch, too! Leftovers are great for lunches, and the recipe is easily doubled if you’re feeding a few more hungry bellies.
Miso aubergine buddha bowl
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Ingredients
- FOR THE AUBERGINE
- 1 large or 2 smaller aubergines, cut into chunks
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 garlic clove, minced
- 1 tbsp sesame oil
- 1 tbsp cornflour
- Pinch of sesame seeds
- FOR THE MISO DRESSING
- 1 1/2 tsp miso paste
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1/4 tsp fresh ginger, grated
- 1 tbsp water
- FOR THE REST
- 85g dried quinoa
- 1/2 vegetable stock cube
- 85g edamame beans
- 70g radishes, sliced
- 1 large carrot, sliced into ribbons
- 2 spring onions, sliced
- Sesame seeds to garnish
Instructions
[1] Begin by adding the quinoa and vegetable stock cube to a pan and covering with 400ml of boiling water. Cook on a medium heat for 20 minutes stirring every 5 minutes until the water has been absorbed and the quinoa is cooked and fluffy.
[2] Meanwhile, heat another pan on a medium heat and add the aubergine chunks along with the soy sauce, maple syrup, garlic and sesame oil. Combine and leave to cook for 15 minutes stirring frequently, until the aubergine is caramelised and cooked through.
[3] Once the aubergine is soft combine the cornflour with 2 tbsp of water and mix until smooth. Add this to the pan with the aubergines and combine. This will thicken the sauce and help to make the aubergine sticky along with the maple syrup. Cook for a further 5 minutes until the sauce has thickened then add a pinch of sesame seeds and mix them through.
[4] Meanwhile prepare the miso dressing by combining all the ingredients together in a bowl or jar.
[5] Load up the bowls with the cooked quinoa, carrot ribbons, edamame beans, sliced radishes and sticky aubergine. Garnish with some more sesame seeds, sliced spring onion, and finish by drizzling over the miso dressing. Enjoy!
