Honey-Miso BBQ Veggie Bowls
over Sesame Rice with Hard-Boiled Eggs & Nut Crunch
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
Bowl yourself over with a hard-hitting vegetarian meal. It packs a punch thanks to an Asian-inspired medley of ingredients: white miso paste, ponzu sauce, honey and our Mellow Sesame spice blend all go into a stellar vinaigrette. Grilling spears of broccoli and sections of bok choy deepens the taste further. Plop them onto steaming mounds of rice, along with hard-boiled eggs, plus pan-toasted peanuts and sesame seeds with an added jab of spice.
We will send you:
- 340g Baby bok choy
- 1 Head of broccoli
- 25g Chopped peanuts
- 160g White rice
- 20g White miso paste
- 45ml Ponzu lime saue
- 14g Honey
- 2 Hard-boiled eggs
- 9g Black & white sesame seeds
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Eggs, Bonito, Peanuts, Sesame, Soy, Wheat
You will need:
Medium pot
Medium pan
Peeler
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
23 g
Saturated Fat
4 g
Sodium
2040 mg
Total Carb
99 g
Sugars
18 g
Protein
26 g
Fibre
11 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the sesame seeds. Fluff the rice.
Mise en place
Meanwhile, heat the BBQ on high, making sure to oil the grill first. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. Halve the bok choy lengthwise (quarter if large). Halve the eggs. In a medium bowl, make the vinaigrette by combining 1 tbsp oil, 1 tsp water (double both for 4 portions), the miso, ponzu, honey, ⅓ of the spices and pepper.
Grill the vegetables
In a large bowl, combine the broccoli, bok choy, ⅓ of the vinaigrette, all but a pinch of the remaining spices and pepper. Grill on the BBQ (or in a grill pan heated on medium-high), turning occasionally, 3 to 5 min., until crisp-tender and beginning to brown. Return to the bowl.
Make the nut crunch
In a medium pan, heat a drizzle of oil on medium. Toast the peanuts and remaining sesame seeds, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and season with the remaining spices.
Plate your dish
Divide the rice between your bowls. Top with the vegetables and eggs. Drizzle with the remaining vinaigrette. Garnish with the nut crunch. Bon appétit!
