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Before you jump to Roasted Aubergine and Tahini Bowl recipe, you may want to read this short interesting healthy tips about Wholesome Power Goodies.
Wholesome eating helps bring about a feeling of health and wellbeing. Increasing our daily allowance of well balanced meals while reducing the intake of unhealthy kinds plays a part in a more wholesome feeling. A salad allows us to feel much better than a piece of pizza (physically at any rate). Sometimes it’s tough to find healthier foods for treats between meals. Shopping for snack foods can be a difficult task because you have so many options. Why not try some of the following healthy snacks the next time you need some extra energy?
Probably the most popular snacks is natural yogurt. Eating yogurt in place of a nutritious larger lunch isn’t a good idea. Low fat yogurt helps make a fantastic snack, nonetheless. Along with calcium, it really is a good supplier of necessary protein and vitamin B. Yogurt is frequently eaten to help maintain the digestive system because it is so easily digestible by most people. Try adding some wholesome nuts to unsweetened natural yogurt for a healthy snack idea. It’s an excellent way to take pleasure in a flavorful snack without the need of too much sugar.
There are lots of healthy snacks you can choose that don’t involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.
We hope you got benefit from reading it, now let’s go back to roasted aubergine and tahini bowl recipe. To cook roasted aubergine and tahini bowl you need 10 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Roasted Aubergine and Tahini Bowl:
- Provide 2 large Aubergines
- Take 400 grams black beans
- Provide 200 grams spinach
- Provide 25 grams sunflower seeds
- Prepare 25 grams pumpkin seeds
- Get 1 cup brown rice
- You need 4 tbsp tahini
- Provide 2 tsp tamari
- Get 2 clove Garlic
- Prepare 1 Lemon
Steps to make Roasted Aubergine and Tahini Bowl:
- Start by placing the brown rice in a saucepan with boiling water and a tablespoon of tamari and allow it to simmer for about forty minute until cooked ? make sure that it never runs out of water during this time. When it finishes cooking stir in two tablespoons of tahini, one more tablespoon of tamari and the lemon juice.
- Once the rice has been cooking for fifteen minutes or so pre-heat the oven to 180C. Then cut the aubergines into thin slices, just a couple of mm?s thick.
- Grease the bottom of a baking tray with olive oil and place the aubergine slices onto it, drizzle a little more olive oil onto them plus some salt and pepper and then put the tray into the oven for fifteen to twenty minutes until they are starting to go crispy ? but not burnt!
- Next, sauté the spinach ? simply place it in a frying pan with a little olive oil, salt, pepper and a heaped tablespoon of tahini. Allow it to wilt for a few minutes.
- Once the spinach has cooked peel and crush the garlic into a frying pan and add the beans (after draining them). Sauté for a couple of minutes until they are warm and delicious.
- Finally toast the sunflower seeds for a minute or so in a frying pan.
- Then place everything together in bowls, drizzling them with extra tahini, before serving and enjoying!
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