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Nutrition Facts
Serving Size 324 g
(Approx. 4 Servings)
Amount Per Serving
Calories 370 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 220 mg 9%
Total Carbohydrate 42 g 14%
Dietary Fiber 10 g 40%
Sugars 7 g
Protein 11 g
Vitamin A 35% Iron 10%
Vitamin C 40% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mediterranean Buddha Bowl
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 medium eggplant, stem removed and cut in half
4 Tbsp extra virgin olive oil, divied in half
4 cup(s) kale
1 Tsp garlic powder
1 Tbsp tahini
1 Tbsp lemon, juiced
1 Tsp Moroccan Zatar Seasoning
4 Oz Central Market White and Red Quinoa, prepared according to package instructions
2 cup(s) cucumber, diced
1 cup(s) red onion, julienned
15 Oz chickpeas, drained and rinsed
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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.

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