November 25, 2017 By Tamar Genger, MA, RD Leave a Comment

Roasted Vegetable Lunch Bowl

Name: Roasted Vegetable Lunch Bowl
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 medium eggplant (diced (the smaller the better), salted and allowed to sit for 30 minutes before rinsing and drying); 1 red onion (sliced thinly); 1 red pepper (diced); 2-3 stalks kale (stemmed and roughly chopped); 1 (15-ounce) can chickpeas (rinsed and drained); 2 tablespoons extra virgin olive oil; 1 teaspoon baharat or ras el hanout; ½ teaspoon kosher salt; Freshly cracked black pepper; 3 tablespoons tahini; 2-3 tablespoons water; 1 tablespoon fresh lemon juice; Garnish: (1 small cucumber, sliced,1 pint grape tomatoes, cut in half)

Make this on Sunday and have lunch all week for yourself or let your kids assemble their own the night before.

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