Preheat the oven to 200 degrees top / bottom heat.
For the marinade, combine all the ingredients in a bowl and set aside.
Spread the diced eggplants and sweet potatoes on a baking sheet lined with baking paper. Drizzle with oil and bake in the oven for 25 minutes until crispy.
In the meantime, cook the rice according to the instructions on the packet.
Blanch the pak choi and snow peas.
Wash and dice the remaining vegetables or bring them into the desired shape. Tip: I recommend different shapes such as thin lengthway slices, cubes, slices, etc. This not only looks pretty, but also gives a different mouth feel and taste experience.
When the eggplants and sweet potatoes are crispy, add 2-3 tablespoons of marinade. Serve the rest of the marinade with the poke bowl.
Put 3-4 tablespoons of rice per person in a bowl. Then add the sliced ​​vegetables as well as the marinated sweet potato and aubergine and garnish with spring onions, chilli and nuts or sesame seeds.
