ROASTED AUBERGINE POKE BOWL

 

 

 

 

 

Serves: 4

Prep time: 15 minutes

Cooking time: 25 minutes

 

Ingredients

 

Base - 300g cooked brown rice

4 chopped sp onions

120g edamame beans

100g blanched, chopped kale

 

Dressing – 200ml low salt soy

Juice n zest 1 lime

25mm piece grated ginger

 

2 aubergines, cut into 50mm cubes

200ml veg oil

Tbs smoked paprika

Tsp chilli flakes

Tsp sea salt

 

Salsa - 2 avocados - chopped

half cucumber, chopped and deseeded

1 ring pineapple from a tin, chopped

Juice n zest 1 lime

1 finely chopped red chilli

Tsp w w vinegar

 

Method

  1. Toss 2 aubergines, cut into 50mm cubes in 200ml veg oil, 1tbs smoked paprika, 1tsp chilli flakes and 1tsp sea salt. Roast at 200c for about 20 minutes. Don’t turn more than once, let them charr.
  2. For the dressing – mix together 200ml low salt soy, the juice and zest of 1 lime and 25mm piece grated ginger.
  3. For the salsa – mix together 2 chopped avocados, half cucumber, chopped and deseeded, 1 ring pineapple from a tin, chopped, the juice and zest of 1 lime, 1 finely chopped red chilli and 1tsp white wine vinegar.
  4. To assemble – mix together 300g cooked brown rice, 4 chopped spring onions, 120g edamame beans and 100g blanched, chopped kale. Then divide this into 4 deep bowls.
  5. Spoon on some salsa.
  6. Top with aubergines, some coriander, a sprinkle of sesame seeds and finally the dressing.

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