The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Aubergine Buddha Bowl with Creamy Avocado
Load up your vegan buddha bowl with all the good stuff. Sticky aubergine, glazed in cashew butter and tamari. Charred tenderstem broccoli. Creamy avocado. It tastes blissful and looks beautiful, too!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 avocado
- 2 aubergine
- 1 unwaxed lime
- 4cm fresh ginger
- 200g brown rice (brown rice (100%))
- 2 spring onion
- 2 tbsp maple syrup
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 carrot
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 180g Tenderstem broccoli
- 2 tbsp furikake (Sesame) (Black Sesame (48%), White Sesame (43%), Salted Shiso Leaf: (Red Shiso, Sea Salt, Ume Plum seasoning (Ume plum, sea salt)).)
- 2 tbsp cashew butter (Nuts, Peanuts, Sesame) (cashew nuts (98%), rapeseed oil)
Nutritional Information
Calories: 576
Protein: 12g
Carbs: 56g
Fat: 33g
Sticky Aubergine Buddha Bowl with Creamy Avocado
Load up your vegan buddha bowl with all the good stuff. Sticky aubergine, glazed in cashew butter and tamari. Charred tenderstem broccoli. Creamy avocado. It tastes blissful and looks beautiful, too!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, 2 small bowls & a large frying pan
Cook the rice & roast the aubergines
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, slice the aubergines into 2cm thick discs
- Place on the lined baking tray and toss with 1 tbsp oil. Roast for 10-12 mins / air fryer 8-10 mins
Make the dressing
- Finely grate the ginger. Halve the lime
- Combine the ginger, cashew butter, maple syrup, chilli paste and juice from half the lime in a small bowl
- Pour half the dressing into the other small bowl and set aside for later
Glaze the aubergines
- Mix the tamari into one of the dressing bowls
- After 10-12 mins of roasting / air fryer 8-10 mins, pour the tamari dressing over the aubergines and roast for a further 8-10 / air fryer 5-7 mins, until soft and golden
Golden broccoli
- Trim the broccoli
- Heat the large frying pan with 1 tbsp oil on high heat. Once hot, add the broccoli and cook for 4-5 mins, until soft and golden brown
- Meanwhile, coarsely grate the carrots. Thinly slice the spring onions and avocados
Plate up
- Serve the rice with the sticky aubergines, broccoli, carrots and avocados
- Garnish with the furikake, spring onions and remaining dressing. Finish with a squeeze of lime juice
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