Recipe for Miso Eggplant and Sesame Greens Health Bowl – a favourite go-to for a quick and easy nutritionally balanced meal

1 cup brown rice or quinoa
1 eggplant
3 cups of shredded kale and/or baby spinach
2 tsp olive oil
1 avocado, sliced
Sesame seeds & chilli flakes (optional) to serve

For Miso sauce:
2 tbsp white miso paste
2 tbsp tamari sauce
1 heaped tbsp dijon mustard
1 tbsp sesame oil
1 tbsp sesame seeds
1 tbsp honey or maple syrup
1 tsp grated ginger
1/4 cup warm water

How To
Set oven to 180∞ Line a baking tray with baking paper.

Dice eggplant and lay out on baking tray, spray or drizzle with olive oil. Prepare miso sauce by mixing all ingredients together then drizzle over eggplant. Place eggplant in oven and cook for 20mins or until soft and lightly browned.

Rinse rice or quinoa, then cook as per instructions on packet.

Heat the rest of the olive oil in a frying pan on medium heat and add greens. Saute until bright green.

Divide cooked eggplant equally into 2 bowls, adding the greens, rice and sliced avocado to each. Sprinkle with sesame seeds & chilli flakes to serve.

Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit for more recipes, nutrition advice and wellness inspiration.

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