Miso Chicken and Eggplant Rice Bowls with Spicy Tahini Broth | Natalie Cooks

Ingredients

• 2 tbsp mellow white miso paste
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp olive oil
• 1 tbsp soy sauce or tamari
• 2 tsp maple syrup
• 1 small ((~10-12 oz) eggplant, cubed (about 3 cups)*)
• 8 oz mushrooms, (thinly sliced (about 3 cups)*)
• 1 lb boneless skinless chicken thighs, (cubed)
• 2-3 cups cooked rice, (for serving**)
• Chopped cilantro or thinly sliced scallions, (for topping)
• Sesame seeds, (for topping)
• Lime wedges
• ¼ cup tahini
• 1 tbsp + 1 tsp soy sauce or tamari
• 1 tbsp sriracha
• ¾ cup water
• *Not into eggplant? Easily sub with more mushrooms or another veggie, like cauliflower, carrots. You just need about 6 cups worth of veggies.
• **You can use brown or white rice or make it a noodle bowl with soba noodles.