Poke Bowl

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:

  1. Preheat your oven to 180 degrees
  2. Slice the aubergines in half, lengthways
  3. Make a criss-cross pattern on the aubergines, cover in a little oil and place flesh-side down on a lined baking tray
  4. Bake for 30 minutes or until tender
  5. While the aubergines bake, mix together your miso paste, fresh ginger and garlic (grated), soy sauce, honey and vinegar or lemon and set aside
  6. Now prepare your quinoa according to the packet instructions (rince, boil in water, drain and set aside)
  7. Peel and cut your carrots into matchstick sized pieces
  8. Thinly slice the radishes
  9. Deshell your edamame or if you have frozen ones, place in hot water to defrost
  10. 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
  11. Toast a handful of broken cashews in a pan and set aside
  12. 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
  13. Time to put together your poke bowl, you can build it any way you like, but I like to put mine in sections 
  14. Top with toasted cashews, finely chopped spring onions and serve with a wedge of lime
Poke Bowl with Miso Aubergine & Fried Tofu

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