Chickpea Eggplant Buddha Bowl

Recipe Information

Ingredients

• 1 can chickpeas
• 1 cup sun-dried tomatoes
• 1 medium eggplant, sliced
• 2 medium bell peppers, sliced
• 1 cup parsley or cilantro microgreens
• 1 large zucchini, sliced
• 1 tsp coconut oil
• 3 tbsp almond butter
• 1 tbsp Creole or zaatar seasoning

Instructions

Step 1

Slice the bell peppers, eggplant, zucchini, and sun-dried tomatoes. Drain the chickpeas.

Step 2

Soak the sun-dried tomatoes in water for 5 minutes, then drain and set aside.

Step 3

Rinse and gently pat dry the parsley or cilantro microgreens.

Step 4

Heat the coconut oil in a frying pan over medium heat.

Step 5

Sauté the eggplant, sun-dried tomatoes, and bell peppers for about 8 minutes, stirring occasionally.

Step 6

Add the seasoning, zucchini, chickpeas, and a pinch of salt. Cook for another 2 minutes.

Step 7

Serve the mixture in bowls, topped with almond butter and fresh microgreens. Combine chickpeas with different vegetables and seasonings to create endless versions of this hearty dish.

Nutrition Facts

Cost Information