Every time I make a ‘dinner bowl’ I absolutely love it – and it’s the best thing I eat for a while. Makes me wonder why I don’t do it more often. I kind of felt like tempura, kind of felt like a curry, but kind of also felt like something light – so I just made it up along the way. I was, however pleasantly surprised
THE LOW DOWN:
Waste Free? No
Why not? Because of the miso packaging and soy milk
What can I do? Buy miso paste in containers, recycle the container or re-use it! Substitute with home made almond or soy milk instead of buying one
Is everything else available package free? Yes, if you look around and plan ahead
In any case this one has lots of flavours like soy sauce, chinese 5 spice, coriander and miso. – so call it whatever you want!
- Serves 4 hungry peopleBest way to get this done is to prepare each as follows:
· Cook rice (unless using pre-cooked packet)
· Glazed potatoes
· Braised black beans
· Crumbed avocado
· Garnishes and miso dressing
The potatoes and rice will happily cook away whilst you get everything else prepared.For the glazed potatoes:
· 3Tbs tamrind
· 1/4C Tamari or soy, and liquid sweetener such as agave or maple
· 1/4C water
· 2 large white potatoes, peeled and diced into chunks
· ½ sweet potato, peeled and diced into chunks
Pre-heat oven to 210’C. Line a tray with baking paper and place potatoes on. Whist the tamari, sugar, water and tamarind together to form a sauce, then toss over potatoes, coating evenly.
Bake for approx. 25 minutes until potatoes are cooked, and the sauce has formed a glaze. Set aside
- For the crumbed avocado:
· 1 avocado – just underripe so it’s not squishy and easy to handle. Cut into 8-12 wedges (skin off)
· ¼ C flour (I used corn flour)
· ¼ C soy milk/any plant milk
· ¼ C panko bread crumbs
· 1/2 C vegetable oil for frying
Place the corn flour, milk and bread crumbs into separate bowls. Dip each wedge first into the flour, then milk, then bread crumbs. Shake the bowls to evenly coat and avoid breaking the avocado.
Heat oil in a large fry-pan, electric wok or electric saucepan (preferably with deep sides). Fry avocado pieces 2 mins each side until golden brown and crispy. Set aside on a separate plate, and wipe down the fry-pan with paper towel to remove excess.
- For the braised black bean and mushrooms:
· 1 onion, sliced thinly
· 2T each garlic, ginger, lemongrass, and chilli jam (each of these is optional depending on your preferred palate)
· 1 tsp chilli flakes (optional)
· 500mL stock – vegan chicken or vegetable
· 300g button mushrooms, quartered
· 1 tin black beans, rinsed and drained
· ½ punnet cherry tomatoes, halved
· 3Tbs veg oilHeat oil in the same frypan you used for the avocado. Fry off onion, garlic ginger lemongrass and chilli until onion softens. Add mushrooms and tomatoes and cook until they both soften slightly. Add beans and stock, braise for approx. 20 minutes until most of the liquid is absorbed and mixture is thick.
- Miso Dressing:
· ¼ C miso paste
· ¼ C liquid sweetener or brown sugar
· 2Tbs tahini paste
· 4Tbs rice wine vinegar or white vinegar
· Juice of ½ lemon or one lime
Blend in a bullet or whisk together until smoooooooooth. Adjust the taste as you prefer – it should be slightly tangyTo serve:
· 3C cooked brown rice (pre-cooked packet is fine or whatever rice/blend you prefer!)
· Sesame seeds
· ¼ Spanish onion, sliced thinly
· 2 zucchinis, spiralized or peeled lengthways and sliced into spaghetti stripsPlace a mound each of rice, black bean mix and zuchetti into bowl. Top with pieces of glazed potatoes and avocado wedges. Garnish with the Spanish onion and sesame seeds then drizzle miso dressing. Add salt and pepper as desired.