Sticky Miso Rice Bowl
The holy trinity of sticky, sweet, and spicy all in one bowl. Eggplant , pulled in a glossy miso glaze, balanced with a kick of heat and a hint of caramelised sweetness. Served over sushi brown rice, veg pickle and crunchy veg. It’s a nourishing, umami-packed bowl that’s as comforting as it is crave-worthy.
| 504.8 | 18.1g | 44g | 15g |
| Calories | Protein | Carbs | Fat |
Ingredients:
Eggplant, brown rice, pumpkin, red cabbage, broccoli, spring onion, garlic, ginger, red chilli, lime juice, rice vinegar, sesame oil, hoisin sauce, soy sauce, sweet chilli, brown rice, cucumber, broccoli, carrot, apple cider vinegar, coconut sugar, pink salt, rice bran oil.
Allergens: Made with gluten-free ingredients. Contains soy and sesame.
| per serving (420g) | per 100 g | |
| Energy | 2110.3 kj | 168.8 kj |
| Protein | 18.1 g | 1.4 g |
| Fat, total | 15 g | 1.2 g |
| - saturated | 1.9 g | 0.2 g |
| Carbohydrate | 44 g | 4 g |
| - sugars | 28 g | 2 g |
| Sodium | 494.8 mg | 39.6 mg |
Storage: Keep refrigerated, store at 5°C or below. Use within 4 days of delivery days.
Oven: Remove lid, cover with foil and heat in preheated 180°C oven for 15-20 min.
Microwave: Remove plastic lid and microwave on high 2-3 min. Ensure meal is heated through, stir well and enjoy.
Suitable to Freeze: Once frozen, consume within 3 months. Defrost in refrigerator and use with 24 hours. Do not refreeze.
