Hoisin Bowl with Roasted Brussels Sprouts and Mushrooms

Summary

Ingredients

For the sauce:

• 8 tablespoon miso paste, dark
• 8 tablespoon maple syrup
• 4 tablespoon water
• 2 tablespoon rice wine vinegar
• 2 tablespoon sriracha sauce
• 2 tablespoon vegetable oil
• 1 clove garlic

Also:

• 400 g Brussels sprouts
• 3 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 teaspoons agave syrup
• 0.5 teaspoon ½ thyme
• 1 teaspoon garlic, ground

For the vegetables:

• 400 g mushrooms, brown
• 125 g bulur
• 6 tomato (s), dried, pickled
• 2 onions)
• 1 avocado (s)
• 1 handful cherry tomato (s)
• 1 handful coriander greens
• Lemon juice
• salt and pepper

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Instructions

1. For the hoisin sauce, mix the ingredients in a saucepan and briefly bring to the boil. Simmer for 5 minutes over low heat and remove from heat.
2. Preheat the oven to 200 ° C and line a baking sheet with parchment paper. Halve the Brussels sprouts and mix with the rest of the ingredients in a bowl. Spread on the baking sheet and bake for 20-30 minutes, until the cabbage is still firm to the bite.
3. Bring 250 ml of salted water to the boil. Let the bulgur simmer over low heat for 10 minutes, then set aside. Halve the onions and cut into slices. Quarter the mushrooms and sweat with the onions in a little vegetable oil for 10 minutes. Season to taste with salt and pepper.
4. Mash the avocado with a fork and mix with the coriander and a dash of lemon juice. Season to taste with salt and pepper. Halve the cherry tomatoes and chop the sun-dried tomatoes. Mix the chopped tomatoes with the cherry tomatoes and season with salt and pepper. Arrange with the remaining ingredients in a bowl and drizzle with the hoisin sauce.