Miso Aubergine Nourish Bowl by Eatwithbonnie

Ingredients

• 1 eggplant, sliced into rounds or half-moons
• 200 g tenderstem broccoli
• 150 g quinoa, rinsed
• 1 block tempeh, cut into cubes or slices
• 1 tbsp olive oil, plus more for tray
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp miso paste
• 2 tbsp tamari or soy sauce
• 1 tbsp olive oil
• 2 to 3 tbsp water, to thin marinade
• 1 tbsp soy sauce
• 2 tbsp tahini
• 2 to 4 tbsp water, to thin dressing

Instructions

1. Preheat the oven to 180°C and line a baking tray with parchment.
2. Slice the aubergine, spread it on the tray, and salt it generously for 5 minutes while you mix the marinade.
3. Stir together the miso, tamari or soy sauce, olive oil, and enough water to make a brushable marinade.
4. Brush the aubergine with olive oil and black pepper, then coat with half the marinade and roast for 25 minutes.
5. Cook the quinoa according to package instructions, about 12 to 15 minutes, then fluff and set aside.
6. Mix the dressing ingredients in a bowl, adding water a little at a time until smooth and pourable.
7. After 25 minutes, add the tempeh and tenderstem broccoli to the tray, pour over the remaining marinade, and roast for 20 minutes more until the broccoli is tender and the tempeh is golden.
8. Divide the quinoa between bowls, top with the roasted vegetables and tempeh, and finish with the dressing.