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Weeknight ease with weekend taste? These Mediterranean-inspired nourish bowl do all of it! Waves of taste come from roasted eggplant and chickpeas, Greek-inspired lemon rice, an herby tomato cucumber salad, and creamy tahini sauce. It’s the perfect of summer season, multi function bowl!
It’s a recent, flavorful, satisfying plant-based meal that’s straightforward to make and been on repeat in our kitchens currently. Let’s make it!
These nourish bowls start with roasting eggplant and chickpeas till golden brown and caramelized. Whereas they’re roasting, we get the opposite three parts prepared: grains, salad, and sauce!
Our NEW Greek-Impressed Lemon Rice is our grain of alternative on this recipe, however white rice or quinoa are different quick-cooking choices that pair properly.
Subsequent comes a recent, crunchy, Mediterranean-inspired salad with tomatoes, cucumber, inexperienced bell pepper, kalamata olives, lemon juice, olive oil, salt, and elective recent parsley for an herby enhance!
The ultimate contact that brings all of it collectively is a creamy, 3-ingredient tahini sauce with tahini, lemon juice, and salt. Water thins it out right into a pourable sauce. All that’s left is to assemble and revel in!
We hope you LOVE these Mediterranean-inspired nourish bowls! They’re:
Contemporary
Brilliant
Flavorful
Satisfying
Nourishing
& SO scrumptious!
We’ve been making this recipe on repeat for weekly meal prep and when craving a straightforward + scrumptious dinner. With 10+ grams of fiber per serving, it’s crammed with main plant-based satisfaction!
Extra Nourishing Bowl Meals
When you do this recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 4
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EGGPLANT
- 1 medium eggplant, reduce into 3/4-inch cubes (1 eggplant yields ~5 cups or 400 g)
- 1 ½ Tbsp olive oil
- 1/4 tsp sea salt
CHICKPEAS
- 1 (15 oz.) can chickpeas, drained and rinsed (or sub ~1 ½ cups selfmade)
- 1 Tbsp olive oil
- 1/4 tsp sea salt
SALAD
- 1 pint cherry tomatoes, quartered (1 pint yields ~2 cups or 360 g)
- 1 medium cucumber, reduce into 1/4-inch cubes (we like English cucumbers however common work as properly // 1 cucumber yields ~250 g or 1 cup)
- 1 small inexperienced bell pepper, reduce into 1/2-inch squares (1 bell pepper yields ~1 ½ cups or 90 g)
- 1/2 cup chopped parsley (elective however beneficial)
- 1/3 cup chopped kalamata olives (elective however beneficial)
- 3 Tbsp lemon juice
- 1 Tbsp olive oil
- 1/4 tsp sea salt
SAUCE
- 1/3 cup tahini
- 2-3 Tbsp lemon juice
- 1/8-1/4 tsp sea salt
- 1/4 cup water
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EGGPLANT & CHICKPEAS: Preheat your oven to 425 levels F (218 C) and line a baking sheet with parchment paper. Place your cubed eggplant on one aspect of the baking sheet. Drizzle with olive oil, sprinkle with sea salt, and toss to coat. To the opposite half of the massive baking sheet, add the drained and rinsed chickpeas, drizzle with olive oil, sprinkle with sea salt, and toss to coat. Bake for 20-25 minutes till the eggplant and chickpeas are golden brown and caramelized. The eggplant ought to be delicate to the contact.
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GRAINS: In the meantime, put together your grain of alternative: lemon rice, white rice, or quinoa.
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SALAD: Whereas your grain is cooking, make the salad. To a big mixing bowl, add quartered cherry tomatoes, diced cucumber, chopped inexperienced bell pepper, elective chopped parsley, and chopped kalamata olives. Add lemon juice, olive oil, and sea salt. Stir properly to mix. Put aside till able to serve.
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SAUCE: To a small mixing bowl, add tahini, lemon juice, sea salt, and water. Whisk properly to mix. Style and modify seasoning, including extra salt for saltiness, lemon for zing, water to loosen, or tahini to make thicker. Any leftover sauce is nice on veggies, grains, or proteins.
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Assemble your bowls: Divide the rice (or quinoa), eggplant, chickpeas, and salad between serving bowls and drizzle every with ~1-2 Tbsp of tahini sauce.
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Every part will be saved individually in hermetic containers within the fridge for as much as 3-4 days. The rice or quinoa is freezer-friendly, however the different parts should not.
*Recipe as written makes ~2/3 cup tahini sauce, which is sufficient for generously topping the bowls or having leftover sauce for different meals.
*Vitamin data is a tough estimate calculated with half of the tahini sauce and with out elective substances.
Serving: 1 serving Energy: 527 Carbohydrates: 66.4 g Protein: 12.3 g Fats: 26.3 g Saturated Fats: 3.6 g Polyunsaturated Fats: 5.7 g Monounsaturated Fats: 14.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 885 mg Potassium: 729 mg Fiber: 10.6 g Sugar: 10.7 g Vitamin A: 158 IU Vitamin C: 49 mg Calcium: 75 mg Iron: 2.6 mg
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