Miso aubergine poké bowl

Serves - 2

This recipe is made with rice. If you think the starch will cause issues then you can substitute with roast cauliflower rice. It’s good to occasionally test how your body responds to certain foods. Do you get an inflammatory response?

Nutrition per serving

Fat: 23 g

Carbs: 57 g / Fibre: 16 g (Net Carbs: 41 g)

Protein: 13 g

Ingredients

• 1 aubergine

• 2 T sesame oil

• 1 T tamari

• 3 T miso paste

• thumb of ginger (grated)

• chilli or chilli flakes

• 200 g broccoli spears

• 1 T coconut oil

• 1 garlic clove (sliced)

• 1 thumb ginger (sliced)

• 1/2 t chilli flakes

• 1 t sesame oil

• 150 g rice (75 g per person)

• 10 g spring onions (chopped)

• 10 g coriander (chopped)

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Method

1. Preheat oven to 180ºC / 350 F.

2. Cut aubergine in half lengthways and score flesh in criss cross pattern.

3. Mix together sesame oil, tamari, ginger, miso and chilli.

4. Place aubergine halves on a baking sheet and spread with miso mixture.

5. Bake aubergines for 30 - 45 mins, till cooked through.

6. Boil rice for according to packet instructions. Top up with boiling water part way through cooking if needed.

7. Sauté broccoli in a hot pan with coconut oil, garlic, ginger and chilli for 5 mins. Add sesame oil right at the end of cooking.

8. Serve miso aubergines and broccoli on top of rice and a drizzle with sesame oil and chopped spring onion and coriander.