MISO AUBERGINE, CHICKPEA & GREENS WITH A TAHINI DRESSING

MISO AUBERGINE, CHICKPEA & GREENS WITH A TAHINI DRESSING

A Buddha bowl is the perfect way to create a super easy, nutritious, but delicious plant-based meal - here's how: Build a base: Add a starch like brown rice/sweet potatoes/couscous, quoinoa/whole grain pasta/bulgar wheat. Add a plant protein: chickpeas, beans, peas, lentils or tofu. Pile up your bowl with veggies - go crazy and add as many greens and veggies as you like: broccoli, cabbage, kale, spinach, corn, peppers, onions, carrots, tomatoes. Add some extra flavour by mixing in some sauce +/- spices: lemon, lime juice, vinegar, mustard, tahini dressing, or maybe a table spoon of hummus and a few slices of avocado... And enjoy!
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 cup brown rice
  • 1 x 400g can chickpeas
  • 1 tbsps hot sauce of choice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp turmeric
  • 1 medium-sized aubergine
  • 2 tablespoons of miso paste (pref white)
  • 8 broccoli spears cut in half
  • 1 cup curly kale chopped roughly
  • 4 tablespoons lemon juice
Tahini dressing•
  • 1/4 cup tahini
  • 1/2 tsp garlic powder
  • 2 tablespoons lemon juice
  • 2 tsp mustard
  • 1 tsp date syrup/sweetener of choice
  • Pinch salt and pepper
  • 1 tsp extra virgin olive oil optional
  • 3 tbspn cold water opt

Method
 

  1. Cook rice until tender - Set aside.
  2. Preheat oven to 200 C. Dice aubergine into 3cm cubes. Combine miso paste with a little water if it is too thick. Toss the aubergine cubes so they are well coated. Bake in oven for 20 minutes, turning once if needed.
  3. Toss chickpeas with hot sauce, garlic powder, onion powder and turmeric. Bake for 20 minutes. Remove and set aside.
  4. Whisk together or blend the ingredients for the dressing and set aside. Add cold water to thin if needed.
  5. Steam broccoli and kale until tender. Cool slightly then squeeze with lemon juice.
  6. Add the rice to the bowl, then the aubergine, chickpeas and kale and broccoli.
  7. Drizzle the tahini dressing on top and enjoy the bowl warm.
  8. Store any leftover components separately in the fridge to enjoy at another time.

Notes

Recipe Courtesy of Riverford Organics

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