Buddha bowl

Step 1

First, prepare the eggs. Bring a pan of water to the boil, gently lower the eggs in and cook for 6 minutes. Spoon them into a bowl of iced water immediately and leave to cool.

Step 2

Meanwhile combine the soy sauce, vinegar and sugar with 50ml/2fl oz water in a large jar. Screw the lid on tightly and shake for a minute until the sugar has dissolved. Peel the eggs underwater (the shells come away more easily and makes the job far less messy), then put them in the jar with the soy sauce dressing. Seal the lid then chill for at least 2 hours, but ideally 6 hours. Drain the eggs and keep chilled in an airtight container until ready to use.

Step 3

Preheat the oven to 220C/200C Fan/Gas Tip the sweet potato and aubergine into a large roasting tin, add the oil, soy sauce, honey and chilli flakes and toss everything together. Roast for 25–30 minutes until the vegetables are soft and sticky, giving everything a turn and a shake a couple of times during cooking. Meanwhile, cook the rice according to the packet instructions.

Step 4

Tip the spinach into a large bowl, cover and microwave on high for 2 minutes until wilted. Alternatively, cook in a saucepan over a high heat with a splash of water for 2–3 minutes until wilted. Tip the spinach out onto a clean tea towel, wrap up tightly and squeeze out as much excess liquid as possible. Return the spinach to the bowl and stir in the tahini, soy sauce, vinegar and sesame seeds.

Step 5

Spoon the rice into deep bowls and top with the roast vegetables, spinach and sliced radishes. Halve the eggs and place on top of the rice. Scatter over a pinch of chilli flakes and sesame seeds, then serve.