A quick, delicious and nutritious midweek meal…
Prep | 5 mins
Cook | 25 mins
Serves | 4
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | 30 minute meal
INGREDIENTS
2 aubergines, cut into chip lengths
125g asparagus tips
1tbsp veg oil
2 pouches of quick cook rice
Teriyaki Glaze:
1tbsp ginger (fresh or ground)
2 garlic cloves, minced
125ml teriyaki sauce (vegan option)
1/4tsp miso paste (optional, vegan option)
Topping:
4 spring onions, finely sliced on the diagonal
Handful of fresh coriander, leaves only
METHOD
Preheat your oven to 200C
Add the veg to a roasting tin and toss in the oil. Roast for 10 mins
Whisk the Teriyaki Glaze ingredients in a small bowl, toss over the veg then add back to the oven for a further 15 minutes
Cook the rice according to packet instructions
Portion the rice into serving bowls then add the sticky aubergine and asparagus. Top with the spring onion and fresh coriander. Absolutely Delicious. Enjoy x
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