Miso Glazed Eggplant Buddha Bowl
This recipe is a very special one. It’s one of the meals I made from my first ever meal box delivery from Dinner Twist, and it was a really winner!
I actually first heard about Dinner Twist through a lovely client of mine who had been ordering (and raving about!) their vegan meal delivery boxes for a while to make her busy schedule a little less hectic when it comes to preparing and cooking delicious, wholesome and healthy meals.
Dinner Twist is a small company from Perth, Australia, who deliver healthy meal boxed right to your door step. If you’re not familiar with what a ‘meal box’ is, basically it’s recipes for however many days your box is for (usually 3-4 days) plus all the ingredients you need to make those recipes!
I didn’t really know what to except before my first Dinner Twist delivery, but I was super keen to give it a try and see if these meal boxes loved up to the hype. And they sure do!
Here’s what I LOVE about Dinner Twist:
Conveniently delivered right to my door, even though I live in a small town 250km away from Perth.
The produce was super fresh, local and amazing quality.
Seasonal!
The recipes were very unique and exciting, but also very quick, simple and easy to make at the same time with no more than 10 ingredients and less than 30 minutes to make.
All very wholesome, well balanced and nutritious.
They have a completely vegan box, with a gluten free option!
Amazing customer service and they are a family owned business who really care about their customers and quality.
If you live in Western Australia, I highly recommend trying their boxes out for yourself, especially if you’re looking for a way to make healthy eating more time convenient or are lacking in inspiration on what to cook!
Now for the recipe! I’m going to share with you one of my favourite recipes from the Dinner Twist box, a delicious Miso Glazed Eggplant Buddha Bowl dish that was packed full of flavour, filling, perfectly balanced and oh so simple. Buckwheat is a wonderful source of prebiotic fibre and plant protein, and also something that I don’t use in savoury dishes often to it was a very nice change to my usual dinners. I also added some hummus to the meal (because we all know hummus makes everything better), and it definitely got a big tick of approval from me!
Ingredients:
2 baby eggplants
2 tbsp miso paste
100g dry buckwheat
1/2 tbsp dried onion
1 Lebanese cucumber
1 avocado
1 cup purple cabbage, shredded
30g fresh ginger
1 tsp Apple cider vinegar
1/3 tbsp tamari
1/2 cup hummus and fresh coriander, to serve
Method:
Preheat your oven to 200°C and cut eggplant into 3cm cubes. Combine with miso paste so the cubes are well coated and roast in the oven for 20 minutes until golden.
Place buckwheat in a pot with dried onion and cover with water. Bring to the boil and cook for 15 minutes until just tender. Drain and rinse under cold water (this stops it from getting gluggy!).
Thily slice the cucumber into long strips using a vegetable peeler and slice the avocado.
Peel and grate the ginger (you should get about 1 tbsp), then place in a mixing bowl with vinegar, tamari and buckwheat. Toss to combine.
Assemble bowls with buckwheat, cabbage, eggplant, cucumber, avocado and a spoonful of hummus, topped with fresh coriander. Enjoy!
Notes:
This recipe serves 2!
