Mediterranean Buddha Bowl

11 60 460
Ingredients Minutes Calories
Prep Cook Servings
30 min 30 min 4
Mediterranean Buddha Bowl

Ingredients


1 tbsp Lemon juice
2 cup Cucumber (diced)
1 eggplant Eggplant (medium purple; stem removed and cut in half)
1 cup Red onion (julienned)
1 tsp Garlic powder
114 gm Quinoa, uncooked (Central Market White and Red Quinoa prepared according to package instructions)
1 tps Adams Reserve Za'Atar Seasoning
426 gm Chickpeas, canned, drained (rinsed)
1 tbsp Tahini
4 cup Kale
4 tbsp Olive Oil, Extra Virgin (Ottavio Private Reserve Extra Virgin Olive Oil divided in half)

Instructions


  1. Preheat oven to 400°F.
  2. Place eggplant on a foil lined sheet pan and brush with half of the oil and season to taste.
  3. In separate baking dish, add kale, 1 tablespoon oil and garlic powder. Mix well then place kale and eggplant in oven.
  4. Roast kale and eggplant until well browned and cooked through.
  5. In a small bowl combine tahini, remaining olive oil, lemon juice and za'atar. Mix well to combine.
  6. To build Buddha bowls, divide grains among 4 bowls, top with roasted kale, then (using a spoon) scoop eggplant away from skin and divide among the bowls.
  7. Top with cucumber, red onion and chickpeas.
  8. Drizzle with tahini dressing.
  9. These are great for meal prepping. Eat one and build the others in microwavable safe plastic containers.

! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.

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