Nourishing Poke Bowl

Place the thinly sliced red onion in a small bowl, add a pinch of raw sugar and red wine vinegar. Mix together and set aside for at least 10 minutes to lightly pickle.

Slice the eggplant and brush with miso paste before grilling until tender and slightly charred. Set aside.

Finely slice the cucumber (or use a potato peeler to make thin peels if you'd prefer a different texture).

Peel the avocado and cut into thick slices (like you would oranges for a cricket team).

Boil a small pot of water. Once boiling, add the eggs and set a timer for 3 minutes to soft boil. While the eggs are cooking, mix the reduced salt soy sauce, sesame oil, honey, and rice wine vinegar in a small bowl to make the dressing. Set aside.

When the timer goes off, add the frozen mukimame beans to the pot and cook for another 2 minutes. Drain both the eggs and mukimame together and set aside.

Spread the rinsed spinach leaves over the base of two bowls. Arrange the cucumber, avocado, mukimame, miso grilled eggplant, pickled red onion, and soft boiled eggs on top of the spinach.

Sprinkle with black sesame seeds and drizzle with the sesame soy dressing. Enjoy!