Vegan Sabich Bowls
Delicious hearty vegan bowls with rice, couscous, fried eggplant and Israeli salad.
Servings: 8 people
Cost: 20
Ingredients
For the fried/roasted vegetables:
- 2 medium eggplants cut into cubes
- 8 oz cremini mushrooms sliced
- 3 tbsp avocado or olive oil or olive oil
- 1 tbsp Greek seasoning
- 1 tsp za’atar
- Salt and pepper to taste
For Israeli Salad:
- 2 tomatoes diced
- 1 cucumber diced
- ½ red onion finely diced
- 1 bell pepper diced
- ½ tsp sumac
- 1 tbsp olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
- Optional: fresh parsley finely chopped
Grains:
- 1 cup white or brown rice rinsed and cooked
- 1 cup pearl or small couscous cooked according to package
To Garnish:
- 1-2 tablespoons Tahini Sauce.
- ½ cup hummus.
- Amba Sauce to garnish.
- Zhoug Sauce to garnish.
Instructions
To Bake:
- Preheat oven to 400 if roasting (skip to frying instructions if pan frying.)
- Toss the cubed eggplant and sliced mushrooms with olive oil, Greek seasoning, za’atar, salt, and pepper.
- Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until caramelized and tender.
To Fry:
- Add olive oil to a pan, heat until shimmery. Add mushrooms and brown, flipping to prevent burning, until well browned - about 8 minutes.
- Remove mushrooms and set aside. Add eggplant slices and fry until browned, flipping to prevent burning, about 8 minutes.
Cook the grains:
- Prepare the rice and couscous according to package directions. Fluff and set aside.
Make the Israeli salad:
- In a mixing bowl, combine tomatoes, cucumber, red onion, and bell pepper. Add olive oil, lemon juice, sumac, salt, pepper, and parsley (if using). Toss well and let sit for 5–10 minutes to marinate slightly.
Assemble the bowls:
- Spoon rice and couscous into each bowl. Top with the roasted eggplant and mushrooms, tahini, zhoug, and amba sauce, a generous scoop of Israeli salad, and extra herbs or lemon if desired.
Nutrition
Calories: 315kcal | Carbohydrates: 49g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 69mg | Potassium: 661mg | Fiber: 7g | Sugar: 7g | Vitamin A: 786IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
