Israeli Vegan Power Bowl | Recipe Cart

Name: Israeli Vegan Power Bowl | Recipe Cart
Total time: 65 min
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, 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

getrecipecart.com

Roasted on a sheet pan, poured into a bowl and covered in a simple tahini dressing, this Israeli Buddha Bowl is where its at.

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Cooking tools:

Oven
Baking sheet
Parchment paper
Chef's knife
Cutting board
Mixing bowl
Whisk
Spatula
Serving bowl

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, 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