Barbecue Eggplant Protein Bowl

Ingredients

• Bbq Sauce Regular

  Compliments

  5 tbsp or 75g

• Tofu

  Silken, firm, Mori-nu, soy

  8 oz or 227g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  8 oz or 227g

• Eggplant

  Raw

  8 cup, cubes or 656g

• Quinoa

  Uncooked

  1 cup or 170g

• Kale

  Raw

  4 cup, chopped or 268g

• Walnuts

  Nuts, black, dried

  ¼ cup, chopped or 31g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tomatoes

  Red, ripe, raw, year round average

  1 large whole or 182g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Vinegar

  Cider

  2 tbsp or 30g

Directions

1. Preheat the oven to 400°F.
2. Wash the eggplant and cut it lengthwise and widthwise, then slice into 0.5 cm thick slices. Set aside.
3. Line two baking trays with wax paper.
4. Press water out of the tofu and cut into 0.5 cm slices. Place in a large bowl and coat with 1/3 of the barbecue sauce. Arrange on half of a baking tray.
5. Place the eggplant in the same bowl with another 1/3 of the barbecue sauce. Stir gently to coat and spread thinly over a baking tray.
6. Drain and rinse the chickpeas, pat dry, and spread over the remaining baking tray.
7. Bake for 25 minutes, brushing with any remaining sauce as needed.
8. Slice the tomatoes and avocado while the tofu, eggplant, and chickpeas are baking.
9. Place 3/4 cup of cooked quinoa in a serving bowl. Arrange 1/4 of the tofu, eggplant, chickpeas, and avocado on top. Add other ingredients as desired and garnish with walnut pieces and tahini dressing.

Similar Foods

• Imitation Eel Rice Bowl Roasted long Chinese style eggplant stands in for eel served over rice & shredded seaweed. Vegan dish
• Protein "Buddha Bowl"
• Vegan Protein Squash Bowl
• Strawberry Smoothie Bowl
• High Protein Omelet
• BBQ Chicken Burrito Bowls