I’ll admit, I am slightly obsessed with poke bowls. They are so light and fresh, yet fulfilling at the same time. I make this one with my Miso Aubergine as the main hero of the dish, but I also enjoy it with sticky garlic and ginger prawns, seared tuna, sushi salmon or peanut baked tofu.
Serves 4
Ingredients:
Miso aubergine
2 aubergines
1 thumb sized chunk of ginger
1 clove of garlic
2 tsps miso paste
1 tbsp soy sauce
1 tsp white wine vinegar / fresh lime
1 tsp honey
1 tbsp olive oil
The base
2 medium carrots
8 radishes
150g quinoa (you could also use couscous or sticky rice, like jasmin or coconut)
1 fresh mango
100g edamame beans
2 spring onions
2.5 limes
Handful of toasted cashews
Handful of fresh coriander
Method:
- Preheat your oven to 180 degrees
- Slice the aubergines in half, lengthways
- Make a criss-cross pattern on the aubergines, cover in a little oil and place flesh-side down on a lined baking tray
- Bake for 30 minutes or until tender
- While the aubergines bake, mix together your miso paste, fresh ginger and garlic (grated), soy sauce, honey and vinegar or lemon and set aside
- Now prepare your quinoa according to the packet instructions (rince, boil in water, drain and set aside)
- Peel and cut your carrots into matchstick sized pieces
- Thinly slice the radishes
- Deshell your edamame or if you have frozen ones, place in hot water to defrost
- Chop your mango into small 1cm cubed pieces and place in a bowl with a handful of chopped coriander a the juice of half a lime
- Toast a handful of broken cashews in a pan and set aside
- Once the aubergine is ready, turn flesh-side up and cover in the miso sauce, then place back in the oven for 10-15 minutes until absorbed and the aubergine is fully cooked through, then remove, allow to cool slightly and cut into small bite-sized chunks
- Time to put together your poke bowl, you can build it any way you like, but I like to put mine in sections
- Top with toasted cashews, finely chopped spring onions and serve with a wedge of lime
Fuel your body happy 