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.
Aubergine & Sweet Potato Bowl with Black Rice & Orange 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 creamiest tahini, orange, miso and ginger sauce.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tahini (Sesame)
- 120g 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)
- 1 tsp sesame seeds (Sesame)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp maple syrup (maple syrup(100%))
- 1 unwaxed lime
- 240g Tenderstem broccoli
- 4 radish
- 1 sweet potato
- 2 aubergine
- 200g black rice (Organic Black Rice)
Nutritional Information
Calories: 541
Protein: 13g
Carbs: 62g
Fat: 27g
Aubergine & Sweet Potato Bowl with Black Rice & Orange 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 creamiest tahini, 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 large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out 2 small bowls & a sieve
Cook the rice
- Add the rice to the saucepan and boil for 30-35 mins, until cooked, then drain
Get roasting
- Dice the aubergines into 1cm chunks. Slice the sweet potato into 1cm rounds
- Add both to the lined baking tray and drizzle with 1 tsp oil, then season with salt and pepper. Roast for 15 mins
- Meanwhile, thinly slice the radishes. Trim and halve the broccoli. Quarter the lime
Add the marinade
- In a small bowl, combine the maple syrup, ginger & garlic paste, tamari and 1 tsp oil
- After 15 mins, remove the tray from the oven and spoon the marinade over the aubergine. Add the broccoli alongside and toss with 2 tsp oil and a pinch of salt
- Return to the oven for a further 10 mins, until all the veg is softened
Make the dressing & plate up
- Add the orange, miso & ginger dressing to the other small bowl and mix with the tahini. Season with salt and pepper
- Serve the sticky aubergine into bowls, with the rice, sweet potato and broccoli alongside. Top with the radish, squeeze over the juice from half the lime and drizzle over the dressing
- Scatter over the sesame seeds and garnish with the remaining lime wedges
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