EASY BALANCED BOWLS // FULL RECIPES 🌱

halloumi cheese

🥗Healthier: tofu

💰Cheaper: mozzarella

Tofu is lower in calories and can absorb flavors well.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is more affordable and offers a similar texture.

Preheat the oven to 200°C (about 400°F).

Chop the aubergine into medium-sized pieces and place in a large mixing bowl.

Season the aubergine with sea salt, olive oil, and zatar, then place on a lined baking tray.

In the same mixing bowl, add the cooked chickpeas and pat them dry.

Spice the chickpeas with garlic powder, garam masala, dried herbs, cumin seeds, and curry powder, then add to the baking tray with the aubergine.

Roast the aubergine and chickpeas in the oven for 20-25 minutes, checking occasionally.

Prepare the yogurt tahini dressing by mixing tahini, Greek yogurt, sea salt, honey, lemon juice, and water in a bowl until desired consistency is reached.

Wash and prep salad ingredients like lettuce, tomatoes, and cucumbers.

Chop the flatbreads into pieces and add them to the baking tray after 20 minutes, drizzling with olive oil, garlic powder, and mixed dried herbs, then roast for an additional 7-10 minutes.

Toast pine nuts in a pan over medium heat until golden.

Cook halloumi in a pan with olive oil until golden brown.

Assemble the bowl with lettuce, cucumbers, sun-dried tomatoes, roasted aubergine, chickpeas, flatbread croutons, halloumi, and toasted pine nuts, then drizzle with the yogurt tahini dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens