Miso Glazed Vegan Buddha Bowl



Now if I were to become a vegan then this is what I’d eat. A bowl full of deliciousness with gorgeous textures and flavours. I used cauliflower and cabbage from @blas_y_tir which were of course delicious. Individually each vegetable was lovely so you could make them as a side dish to a main meal.

Serves 2


INGREDIENTS


1 aubergine - halved lengthways

1/2 Savoy cabbage - cut into 5-6 wedges trying to keep the root intact

1/2 cauliflower - cut into florets

1 avocado - halves and sliced

1 chilli - sliced

2 spring - onions finely sliced

1 teaspoon sesame seeds

2 tablespoons flaked almonds

Coriander leaves to serve


Dressing / marinade

1 clove garlic - crushed

1 teaspoon ginger - grated

1 1/2 tablespoons of miso paste

2 tablespoons sesame oil

Juice of 1/2 lime

1-2 tablespoons groundnut oil

1 tablespoon soy sauce

1 -2 tablespoons maple syrup


Rice noodles or rice


METHOD


Mix the marinade together in a bowl. Score the aubergine halves in a diamanté shape, just over a centimetre deep, being careful not to go all the way though. Smear a teaspoon of marinade on each half rubbing it into the scoring and covering the flat surface. Season with pepper, drizzle with a little oil. Cover with foil and roast at 210 degrees for 30 minutes. Remove the foil and roast for another 10 minutes.


Pan fry the seasoned cabbage in a little oil until golden and just turning soft. Add 1 teaspoon of the marinade to the pan stir and coat the cabbage, warm through and turn off the heat.


Coat the cauliflower florets in 1 teaspoon of the marinade loosened with a little oil. Season and roast at 210 degrees for 10-15 minutes.

Slice the avocado.


Cook the noodles or rice according to packet instructions.


Any remaining marinade loosen with a little lime juice. Plate up as in the photo. Sprinkle with chilli, spring onions, sesame seeds, almonds and coriander and drizzle with the dressing. #AD #Sponsored

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