Inspired by last week’s challenge of Buddha bowls I came up with a simple one using some of my favourite flavours.
A Middle Eastern inspired Buddha bowl
- Roast one eggplant and half a red pepper. Put in bowl and mix with some lemon juice, tahini and a sprinkling of parsley, mint, sumac and garlic powder.
- Combine some olive oil and balsamic vinegar with za’atar seasoning. Spread on square slices of tofu. Bake in the oven at 300°F for about 15 minutes. Slice and place on top of the vegetables.
- Top with roast chickpeas and walnuts. Serve with pita bread.
- Feel free to add in other vegetables and spices (eg. tomato, green onion, garlic)
Simple and delicious.