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 & Sweet Potato with Black Rice & Gochujang Miso Dressing
This colourful bowl is sticky, sweet and packed with umami flavour! You'll roast aubergines and sweet potatoes until gooey. Dish up with black rice and tenderstem broccoli. The best part? The spicy gochujang, orange, miso and ginger sauce.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
- 1 aubergine
- 30g orange, miso and ginger dressing (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 180g Tenderstem broccoli
- 1 tbsp maple syrup (maple syrup(100%))
- 25g pea shoots
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 100g black rice (Organic Black Rice)
- 1 small sweet potato
- 3 radish
Nutritional Information
Calories: 561
Protein: 14g
Carbs: 73g
Fat: 24g
Ingredients
- 2 tbsp gochujang paste (use half) (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 180g Tenderstem broccoli (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime (use half)
- 3 radish
- 30g orange, miso and ginger dressing (use half) (Mustard, Soya) (Sunflower Oil, Water, White Wine Vinegar, Wheat Free Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Miso Paste (Water, Soybean, Rice, Salt), Orange Juice Concentrate, Ginger, Dijon Mustard (Water, Mustard Seeds, Spirit Vinegar, Salt), Orange Zest, Garlic Puree, Xanthan Gum)
- 1 small sweet potato (use half)
- 100g black rice (use half) (Organic Black Rice)
- 1 aubergine (use half)
- 25g pea shoots (use half)
Nutritional Information
Calories: 587
Protein: 14g
Carbs: 74g
Fat: 27g
Sticky Aubergine & Sweet Potato with Black Rice & Gochujang Miso Dressing
This colourful bowl is sticky, sweet and packed with umami flavour! You'll roast aubergines and sweet potatoes until gooey. Dish up with black rice and tenderstem broccoli. The best part? The spicy gochujang, orange, miso and ginger sauce.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out 2 small bowls & a sieve
Get the rice on & pickle
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
- Meanwhile, thinly slice the radishes and add to a small bowl, along with the juice from half the lime and a pinch of salt. Set aside to pickle
Roast the veg
- Dice the sweet potato into 1cm chunks and add to one side of the lined baking tray. Toss with 1 tsp oil and a pinch of salt and pepper.
- Dice the aubergine into 2cm chunks and add to the other side of the tray. Toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 22-25 mins, until soft and golden
Make the dressing & finish roasting
- In the other small bowl, combine the orange miso dressing, gochujang (add less for less heat) and a squeeze of lime juice
- Trim and cut the broccoli into thirds. When the veg has 10 mins remaining, add the broccoli to the tray and toss with 1 tsp oil, the ginger & garlic paste and a pinch of salt and pepper
- Pour the tamari and maple syrup over the aubergine and toss to coat. Return to the oven for the remaining time
Plate up
- Share between bowls, arranging the rice, sweet potato, aubergine, broccoli and pea shoots into sections
- Drizzle over the dressing. Top with the pickled radish
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