Meet the New Wanderbowl by The Yoga Kitchen

We’re excited to present the brand new Wanderbowl that The Yoga Chef, Kim Parsons, has developed for Wanderlust 108 London attendees this year. Get a taste of this flavor-packed, nutritious lunch bowl at the festival this year – you can pre-book it in advance and collect at the True North Cafe on the day. Click here to book your tickets and the bowl.

Serves 2

Ingredients

Roasted miso aubergine 

• 2 aubergine
• 2 tablespoons miso paste
• 4 tablespoons water
• 6 tablespoons tamari
• 4 tablespoons toasted sesame oil
• 6 tablespoons extra-virgin olive oil

Pimped brown rice 

• 400g cooked brown rice
• 2 tablespoons tamari
• 2 tablespoons pumpkin seeds
• Handful of fresh coriander, roughly chopped
• 3 spring onions, thinly sliced

Rainbow slaw 

• Handful grated white cabbage
• Handful grated red cabbage
• Handful fresh coriander, roughly chopped
• 1x carrot, peeled and grated

To garnish

• Edamame beans, thawed from frozen
• Kimchi
• Sesame seeds, sugar snap peas, sliced
• Toasted pumpkin seeds

Method

1. To start, chop the aubergine into 2cm cubes, place into a baking tray. Mix the miso paste and water together and then pour over the aubergine cubes along with the tamari, toasted sesame oil and olive oil. Toss to completely coat the aubergine then bake in the oven for 20-25 minutes at 180C or until soft and roasted. Remove from the oven and leave to one side.
2. To prepare the rice, mix together the tamari, pumpkin seeds, coriander, spring onions and brown rice. Toss together and leave to one side.
3. To prepare the slaw, mix all the ingredients together and leave to one side.
4. To put the wanderbowl together, add the rice to one side of your chosen bowl, then add the slaw on the opposite side, then spoon the cubed miso aubergine over the middle of the bowl. Then sprinkle the edamame beans, toasted pumpkin seeds and sesame seeds over the top. Then place a large pinch of kimchi along with some sliced sugar snap peas to the side of the bowl.