Buddha bowl
Ingredients
- 2 free-range eggs
- 80ml/2½fl oz reduced-sodium soy sauce
- 2 tsp rice vinegar or white wine vinegar
- 1 tsp sugar
- 1 large sweet potato, cut into 2cm/¾in cubes
- 1 large aubergine, cut into 3cm/1¼in cubes
- 2 tbsp olive oil
- 1 tbsp reduced-sodium soy sauce
- 2 tsp honey
- pinch chilli flakes, plus extra to serve
- 150g/5½oz short-grain brown rice
- 250g/9oz spinach
- 1 tbsp tahini
- 2 tsp reduced-sodium soy sauce
- 2 tsp rice vinegar or white wine vinegar
- 1 tsp toasted sesame seeds, plus extra to serve
- 100g/3½oz radishes, thinly sliced
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