Vegan Sticky aubergine & asparagus rice bowl

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

Copyright (c) misterrands.com

Published by misterrands

Mindful living blogger (recipes, lifestyle & travel) based in beautiful rural north yorkshire 🚜 🐮 🐑

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