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Miso aubergine and brown rice bowls recipe

8 ratings

Rice bowls are a great way to pack colourful veg into your cooking and this sweet and sticky miso aubergine version is no exception. With tangy mirin rice and a zesty salad, this vibrant rice bowl is a winning vegan dinner idea for two. See method

Serves 2
15 mins to prepare and 35 mins to cook
421 calories / serving

Ingredients

350g pack baby aubergines, halved lengthways
2 tbsp white miso paste
1 tbsp reduced-salt soy sauce
1 tbsp maple syrup
1 tbsp olive oil
150g brown rice
1 tbsp mirin
1 lime, ½ zested and juiced, ½ cut into wedges to serve
¼ cucumber (about 150g), thinly sliced
2 spring onions, thinly sliced
1 red chilli, deseeded and thinly sliced
5g fresh coriander leaves
hot pepper sauce, to serve (optional)

If you don't have aubergine, try using courgettes

Each serving contains

Energy
1760kj
421kcal 21%
Fat
9g 13%
Saturates
2g 8%
Sugars
13g 15%
Salt
1.9g 31%

of the reference intake
Carbohydrate 77.8g Protein 9.4g Fibre 3.3g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Gently score a diamond pattern into the flesh side of each aubergine. Whisk together the miso, soy, maple syrup and oil in a bowl and brush over the aubergine flesh. Arrange, cut-side up, on a baking tray and roast for 35-40 mins until sticky and tender.
Meanwhile, cook the rice to pack instructions; drain and return to the pan. Add the mirin, lime zest and juice and mix well.
Divide the rice between 2 bowls and top each with the cucumber and aubergines, spooning over any juices from the dish. Scatter over the spring onions, chilli and coriander. Drizzle over the chilli sauce, if using.

See more Vegan recipes