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BBQ
Ready in 25 minutes

Honey-Miso BBQ Veggie Bowls

over Sesame Rice with Hard-Boiled Eggs & Nut Crunch

Cooking time

25 minutes

Servings

2/4

Calories

690 /serving

Bowl yourself over with a hard-hitting vegetarian meal. It packs a punch thanks to an Asian-inspired medley of ingredients: white miso paste, ponzu sauce, honey and our Mellow Sesame spice blend all go into a stellar vinaigrette. Grilling spears of broccoli and sections of bok choy deepens the taste further. Plop them onto steaming mounds of rice, along with hard-boiled eggs, plus pan-toasted peanuts and sesame seeds with an added jab of spice.

We will send you:

  • 340g Baby bok choy
  • 1 Head of broccoli
  • 25g Chopped peanuts
  • 160g White rice
  • 20g White miso paste
  • 45ml Ponzu lime saue
  • 14g Honey
  • 2 Hard-boiled eggs
  • 9g Black & white sesame seeds
  • 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Eggs, Bonito, Peanuts, Sesame, Soy, Wheat

You will need:

Medium pot
Medium pan
Peeler
Oil
Salt & pepper (S&P)
BBQ (or grill pan)
Total Fat
23 g
Saturated Fat
4 g
Sodium
2040 mg
Total Carb
99 g
Sugars
18 g
Protein
26 g
Fibre
11 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water and 1 tsp salt (double the water and salt for 4 portions); bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Add ½ the sesame seeds. Fluff the rice.
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Mise en place
Meanwhile, heat the BBQ on high, making sure to oil the grill first. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. Halve the bok choy lengthwise (quarter if large). Halve the eggs. In a medium bowl, make the vinaigrette by combining 1 tbsp oil, 1 tsp water (double both for 4 portions), the miso, ponzu, honey, ⅓ of the spices and pepper.
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Grill the vegetables
In a large bowl, combine the broccoli, bok choy, ⅓ of the vinaigrette, all but a pinch of the remaining spices and pepper. Grill on the BBQ (or in a grill pan heated on medium-high), turning occasionally, 3 to 5 min., until crisp-tender and beginning to brown. Return to the bowl.
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Make the nut crunch
In a medium pan, heat a drizzle of oil on medium. Toast the peanuts and remaining sesame seeds, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and season with the remaining spices.
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Plate your dish
Divide the rice between your bowls. Top with the vegetables and eggs. Drizzle with the remaining vinaigrette. Garnish with the nut crunch. Bon appétit!