Barbecue Eggplant Protein Bowl

Ingredients

• Barbecue sauce

  5 tbsp or 88g

• 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, english

  ¼ cup, chopped or 29g

• 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 and cut the eggplant into 0.5 cm thick slices.
3. Line two baking trays with wax paper.
4. Press water out of the tofu, slice into 0.5 cm pieces, coat with 1/3 of the barbecue sauce, and arrange on half of a baking tray.
5. Coat the eggplant slices with another 1/3 of the barbecue sauce and spread thinly over a baking tray.
6. Drain, rinse, and pat dry the chickpeas, then spread over the remaining baking tray.
7. Bake for 25 minutes, brushing with any remaining sauce as needed.
8. While baking, slice the tomatoes and avocado.
9. Place 3/4 cup of cooked quinoa in a serving bowl, arrange tofu, eggplant, chickpeas, and avocado on top, and garnish with walnut pieces and tahini dressing.

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