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Israeli Vegan Power Bowl

Israeli vegan power bowl

Healthy, delicious, easy and all on 1 sheet pan. YOU’RE WELCOME! 

I recommend salting your eggplant as follows before making this recipe especially when using the larger globe eggplant.  Toss eggplant with 2 teaspoons kosher salt and place in a colander. Allow to sit for 1 hour. Rinse and pat dry.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 medium eggplant, cut into 1 inch cubes, salted and allowed to sit for 30 minutes before rinsing and drying
  • 1 red onion, sliced thinly
  • 1 red pepper, diced
  • Several stalks of kale, stemmed and roughly chopped
  • 2 cups cooked or canned chickpeas
  • ½ cup sliced almonds (optional)
  • Extra virgin olive oil, such as Colavita
  • 1 teaspoon Jamie Geller Baharat
  • Kosher salt
  • Freshly cracked black pepper
  • ½ cup tahini
  • 2 tablespoons hot water
  • 1 tablespoon lemon juice
  • Garnish: 1 avocado, sliced, 1 small cucumber, sliced,1 pint grape tomatoes, cut in half


Preheat oven to 375°F. Line a sheet pan with parchment.

  1. Place eggplant, onions, peppers, kale, chickpeas, and almonds on the sheet pan. Drizzle generously with evoo. Sprinkle ras al hanout and salt and pepper on vegetables and toss to combine.
  2. Roast vegetables for 35-45 minutes, stirring occasionally until caramelized.
  3. While vegetable are roasting. Whisk together tahini, hot water, and lemon juice until a vinaigrette consistency. Season with salt and pepper.
  4. Divide vegetables between serving bowls and top with tahini, avocado, cucumber and tomatoes.