Stir-Fried Miso Veggies with Rice and Cashew Nuts

Steps

1. oven to 230°C. Line an oven tray with baking paper
2. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Dice kumara 2cm, toss on prepared tray with a drizzle of oil and season with salt and pepper. Roast for 18 minutes, turning once during cooking.
4. Prepare rest of veggies. Dice eggplant and red onion 2cm; trim ends off broccolini and slice in half; finely slice spring onion; slice mushrooms in half; set aside.
5. In a dry fry-pan on high heat, toast sesame seeds for about 1 minute. Remove from pan and set aside. Return pan to a high heat with a drizzle of oil. Add eggplant and red onion and cook for 2 minutes, add mushrooms and cook for 2 minutes, add broccolini and cook for about 2 minutes.
6. Add roast kumara and toss to combine. Remove from heat.
7. spoon ¾ cup cooked rice into each bowl. Place stir-fried miso veggies on top, drizzle over miso sesame dressing, sprinkle with sliced spring onion, sesame seeds and cashew nuts.