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Miso Black Bean + Sticky Rice Poke Bowl with Miso Glazed Aubergine
Everything a summer poke bowl should be - vibrant, fresh + properly satisfying. Earthy miso black beans and sticky caramelised aubergine sit at the heart of the bowl over sticky rice, surrounded by sweet mango, buttery avocado + punchy sriracha mayo. Top with salmon or crispy tempeh if you want to dial up the protein even further (swipe the photos for inspo).
Ingrediënten
For the bean base
1 jar Queen Black Beans – drained
1 tbsp miso paste
Juice of ½ lime
For the aubergine
2 medium aubergines (about 500g), cut into 2–3cm cubes
2 tbsp white or yellow miso paste
1 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
1 garlic clove, finely chopped
1 tsp grated fresh ginger
1 tsp grated fresh ginger
1 tbsp vegetable or olive oil
Sesame seeds, to garnish (optional)
For the salad
200g microwave sticky rice, or rice of choice
1 ripe mango, diced (or 150g pre-packaged)
70g edamame beans
2 ripe avocados, diced
Optional leaves of choice, like baby spinach or mixed salad leaves
Sesame seeds or crispy fried onions, for garnish
For the dressing
Sriracha mayo or hot sauce
Optional added protein
Cooked salmon
Tempeh
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Verkooplocaties
Routebeschrijving
Preheat the oven to 200°C (180°C fan). Toss the aubergine in three tablespoons of olive oil with a pinch of salt and spread onto a lined baking tray. Roast for 15–20 minutes until golden and tender, turning halfway.
Meanwhile, mix 2 tablespoons of miso paste, the soy sauce, honey, sesame oil, garlic, and ginger in a small bowl. Remove the aubergine from the oven and toss gently with the miso glaze. Return to the oven for 5–7 minutes to caramelise. Sprinkle with sesame seeds, if using.
While that’s cooking, add the black beans and one tablespoon of miso to a pan set over a low heat. Stir to combine and gently warm through for 2-3 minutes. Squeeze in the juice of ½ lime, or to taste.
Get the rice to cook or microwave, depending on what you’ve opted for.
To assemble, layer a portion of mixed leaves to a serving bowl (if using) and add a portion of the cooked rice. Top with a serving of the black beans, the aubergine, mango, edamame and avocado. Drizzle with sriracha mayo or hot sauce and sprinkle with sesame seeds or crispy fried onions. Add optional cooked salmon, if you like. Serve immediately.
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