Satay Baked Aubergine and Broccoli Bowl

Vegetarian
Satay Baked Aubergine and Broccoli Bowl
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Prep: 10 mins Cooks: 40 mins

Ingredients (Serves 2)

Metric
Imperial

  • 120 g wholegrain rice
  • 2 tbsp sesame oil
  • 160 g aubergine2cm cubed
  • 1 broccoli1 x head broccoli. cut stalks into cubes/ florets into 3cm pieces
  • 160 g spring onionroughly chopped (reserve some for garnish)
  • 5 radishfinely sliced

Satay Sauce

  • 1 tbsp peanut butter
  • 1 tbsp tamari
  • 1 tsp red chilli powder
  • 1 limejuiced
  • 1 tbsp honey
  • 100 ml coconut milkfull fat coconut milk
DinnerLunch

Prep: 10 mins Cooks: 40 mins

Ingredients (Serves 2)

Metric
Imperial

  • 120 g wholegrain rice
  • 2 tbsp sesame oil
  • 160 g aubergine2cm cubed
  • 1 broccoli1 x head broccoli. cut stalks into cubes/ florets into 3cm pieces
  • 160 g spring onionroughly chopped (reserve some for garnish)
  • 5 radishfinely sliced

Satay Sauce

  • 1 tbsp peanut butter
  • 1 tbsp tamari
  • 1 tsp red chilli powder
  • 1 limejuiced
  • 1 tbsp honey
  • 100 ml coconut milkfull fat coconut milk

Preheat the oven to 180°C (160°C fan).

Cook the rice as per the packet instructions, then drain and set aside.

Put the aubergine and broccoli stalks onto a baking tray and drizzle with the sesame oil. Roast in the oven for 20 minutes or until the stalks have softened.

Add the broccoli florets and spring onions and toss to coat in the oil, then return to the oven for another 15-20 minutes, or until the florets are cooked through.

Meanwhile, combine the satay sauce ingredients in a small bowl and whisk to combine.

To serve, divide the rice between two bowls, top with the roasted vegetables and radishes, and finish with the satay sauce and a handful of chopped spring onion.

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