Health bowls are my favourite go-to for a quick and nutritionally balanced meal! This yummy miso eggplant bowl is a great option when you want a delicious and filling meal that won’t leave you feeling heavy.
Ingredients
Bowl
- 1 cup brown rice
- 1 eggplant
- 3 cups kale shredded
- 2 tbs olive oil
- 1 avocado sliced
- 1 sprinkle sesame seeds *to serve *optional
- 1 sprinkle chilli flakes *to serve *optional
Miso sauce
- 2 tbs white miso paste
- 2 tbs tamari sauce
- 1 tbs Dijon mustard heaped
- 1 tbs sesame oil
- 1 tbs sesame seeds
- 1 tbs honey
- 1 tsp grated ginger
- 1/4 cup warm water
Method
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Step 1Preheat the oven to 180C and line a baking tray with baking paper. Dice the eggplant and lay it out on the baking tray. Spray or drizzle with 1 tbs of olive oil. Prepare the miso sauce by mixing all the ingredients together in a small bowl. Drizzle over the eggplant. Place the eggplant into the oven and cook for 20 minutes or until soft and lightly browned.
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Step 2Rinse the rice and cook according to package directions.
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Step 3Heat the rest of the olive oil in a frying pan on medium heat and add greens. Saute until bright green.
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Step 4Divide cooked eggplant equally into 2 bowls, adding the greens, rice and sliced avocado to each. Sprinkle with sesame seeds and chilli flakes to serve.
Recipe Notes
You can replace the brown rice with quinoa.
You can replace the kale with baby spinach.
Use honey or maple syrup in the miso sauce.
Jess specialises in nutritional medicine, and this recipe comes from Jess Sepel's 8 Week Program. Find more info here.
If you like the sound of this recipe, you might also like this Healthy Mexican Bowl.
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