Miso Chicken and Eggplant Rice Bowls with Spicy Tahini Broth

• porții: 4 servings
• timp activ: 15 minutes
• timp total: 45 minutes

Ingrediente

2 tbsp mellow white miso paste

2 tbsp rice vinegar

1 tbsp toasted sesame oil

1 tbsp olive oil

1 tbsp soy sauce or tamari

2 tsp maple syrup

1 small (~10-12 oz) eggplant, cubed (about 3 cups)*)

8 oz mushrooms, (thinly sliced, about 3 cups*)

1 lb boneless skinless chicken thighs, (cubed)

2-3 cups cooked rice, (for serving**)

Chopped cilantro or thinly sliced scallions, (for topping)

Sesame seeds, (for topping)

Lime wedges

¼ cup tahini

1 tbsp + 1 tsp soy sauce or tamari

1 tbsp sriracha

¾ cup water

Instrucțiuni

Preheat the oven to 425F. Line a baking sheet with parchment paper.

Cook the rice if you haven’t already (instructions here).

In a medium bowl, whisk together the miso, vinegar, sesame oil, olive oil, soy sauce, and maple syrup until smooth.

To the baking sheet, add the veggies and chicken. Pour the miso mixture over top, scraping out every last bit, and use your hands to toss so that everything is coated. Spread out into an even layer.

Bake for 20 minutes, give it a stir and spread it back out into an even layer, then return to the oven for 5-10 more minutes or until the veggies and chicken are golden.

Meanwhile, to make the “broth”, in the same medium bowl, add the tahini, soy sauce, and sriracha and whisk until combined. Add the water and whisk again until smooth (if it’s not getting smooth, shaking it up in a jar is more effective). If it is too thick, add a splash of water to thin it out.

Divide the broth between your bowls (about ¼ cup per bowl). Add rice, followed by the veggies and chicken. Top with plenty of herbs, sesame seeds, and a generous squeeze of lime.