Sweet n' Spicy Miso Bowl

Not much time to cook tonight? Worry no more as this dish is prepared in an instant and the oven basically takes care of the rest. A bit of cutting to start with and otherwise let the meal bake itself.

Ingredients (2 servings):

For the Marinade:

• 15g Miso Paste

• 1/2 tbsp Soy Sauce

• 1 tbsp Maple Syrup

• 1 tbsp Olive Oil

• Pepper to taste

The Dressing

• Juice of 1 Lime

• 1 tbsp Olive Oil

• 1/2 tbsp Maple Syrup

• Salt & Pepper to taste

The Veggies:

• 1 large Sweet Potato

• 1 large Aubergine

• 140g frozen Edamame

• 1/2 Red Chilli

• Handful of Rocket Salad (washed)

• (optional) Cilantro (finely chopped)

Method:

1. Preheat the oven to 210°C.

2. Mix the ingredients for the marinade and set aside.

3. Mix the ingredients for the dressing and set aside.

4. Wash and dice the sweet potato and aubergine (no need to peel the either). In a large bowl, mix the potato and aubergine with the marinade. Then bake on a baking tray lined with baking paper for about 25 minutes, until golden brown.

5. In the meantime, boil water in a small cooking pan and cook the edamame beans for about 4 minutes until soft.

6. Cut the chilli into thin slices.

7. In a serving dish, place the rocket salad as the base. Add the cooked edamame, aubergine and potatoes. Add the dressing and garnish with chilli and cilantro.