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Miso Eggplant Buddha Bowl

Recipe By: Healthy Luxe

INGREDIENTS

Miso marinade

1 tbsp grated ginger

1 tbsp Spiral Organic Shiro Miso Paste

1/2 tbsp Spiral Organic Tamari

1/2 tbsp Spiral Organic Hulled Tahini

1 tsp Spiral Organic Maple Syrup

Juice half lime

Buddha Bowl

1 medium eggplant, chopped into cubes

150 grams mushrooms, sliced

1 tbsp toasted sesame oil

5 shallots, chopped

10 grams sesame seeds, toasted

20 grams fresh coriander, chopped

2 cups cooked brown rice

100 grams mixed salad greens

100 grams red cabbage, chopped

Snow pea sprouts, optional

METHOD

1. Firstly, prepare marinade. Place all ingredients in a bowl and mix well.

2. Coat eggplant in miso marinade, reserving approximately 1/4 of the marinade for the mushrooms. In a seperate bowl, coat mushrooms with remaining marinade and set aside.

3. Gently heat sesame oil in a heavy based pan. Sauté shallots for approximately 5 minutes.

4. Add eggplant mix, stir in pan, cover and cook over a low heat, stirring regularly for 20 – 30 minutes (until very soft).

5. In a separate pan, add marinated mushrooms and cook for 10 minutes, stirring regularly.

6. Mix toasted sesame seeds and coriander through eggplant and mushrooms.

7. Arrange rice, eggplant, mushrooms, salad greens and cabbage in a bowl.

8. Garnish with snow pea sprouts and serve whilst warm

SPIRAL FOODS