Roasted Eggplant Buddha Bowl
Ingredients
- sun dried tomatoes
- quinoa
- mixed greens
- 1 15 oz. can of chickpeas *mix with za'atar and sea salt for something extra!
Roasted Eggplant
- 1 eggplant, cut into 1-inch cubes
- ½ tsp paprika
- ¼ tsp sea salt
Lime, tahini, & hemp seed dressing
- ¼ cup tahini
- 1 garlic clove
- 3 tbsp hemp seeds
- 1 tbsp lime juice
- ¼ tsp sea salt
Instructions
- Preheat the oven to 400 F. Toss eggplant onto a baking sheet with paprika and sea salt. Brush with olive oil and roast for ~ 20 minutes or until they're a little soft.
- For the lime, tahini, & hemp seed dressing, simply process the ingredients in a small food processor. Add 1-2 tbsp of water to bring it to desired texture.
- To assemble: start with mixed greens and quinoa. Add eggplant, sun dried tomatoes, chickpeas, and the dressing.