Israeli Vegan Power Bowl
Servings
4 Servings
Ingredients
- 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
- 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
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment.
- Place eggplant, onions, peppers, kale, chickpeas, and almonds on the sheet pan. Drizzle generously with evoo. Sprinkle baharat and salt and pepper on vegetables and toss to combine.
- Roast vegetables for 35-45 minutes, stirring occasionally until caramelized.
- While vegetable are roasting. Whisk together tahini, hot water, and lemon juice until a vinaigrette consistency. Season with salt and pepper.
- Divide vegetables between serving bowls and top with tahini, avocado, cucumber and tomatoes.