Maple Miso Roasted Eggplant Vegan Bowl (Printable)
Vibrant bowl with caramelized maple-miso eggplant, sesame greens, and wholesome toppings for nourishing meals.
# What You’ll Need:
→ Maple Miso Roasted Eggplant
01 - 2 medium eggplants, cut into 1-inch cubes
02 - 3 tbsp white miso paste
03 - 2 tbsp pure maple syrup
04 - 1 tbsp soy sauce
05 - 1 tbsp rice vinegar
06 - 2 tbsp sesame oil
07 - 1 tbsp neutral oil
08 - 1 garlic clove, minced
09 - 1-inch piece of ginger, grated
→ Sesame Greens
10 - 7 oz baby spinach or mixed Asian greens
11 - 1 tbsp sesame oil
12 - 1 tbsp soy sauce
13 - 2 tsp toasted sesame seeds
→ For Serving
14 - 2 cups cooked brown rice or quinoa
15 - 1 avocado, sliced
16 - 2 scallions, thinly sliced
17 - 1 small carrot, julienned
18 - 1/4 cup pickled red onions
19 - Extra toasted sesame seeds
20 - Lime wedges
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking tray with parchment paper.
02 - In a large bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, neutral oil, garlic, and ginger.
03 - Add the eggplant cubes to the marinade, tossing until well coated. Spread evenly on the prepared baking tray.
04 - Roast for 25-30 minutes, flipping halfway, until the eggplant is golden and caramelized.
05 - While the eggplant roasts, heat 1 tbsp sesame oil in a large skillet over medium heat. Add the greens and sauté for 2-3 minutes until just wilted. Stir in soy sauce and toasted sesame seeds. Remove from heat.
06 - Divide the rice or quinoa among four bowls. Top with roasted eggplant, sesame greens, avocado, scallions, carrot, and pickled onions if using.
07 - Garnish with extra sesame seeds and serve with lime wedges.
# Expert Advice:
01 -
- The maple miso glaze creates this incredible caramelized crust that makes eggplant taste like a main event rather than an afterthought
- It comes together in under an hour but feels fancy enough for guests, plus the leftovers reheat beautifully
02 -
- Overcrowding the baking sheet is the biggest mistake because the eggplant will steam instead of caramelize into those golden edges
- The glaze can burn quickly, so keep an eye on it during the last 10 minutes of roasting
03 -
- Let the roasted eggplant cool on the baking sheet for 5 minutes so it develops slightly crispy edges
- Mix up the glaze ingredients in the same bowl you will use for coating to save a dish