Great slop bowl for meal prep!
Ingredients:
Per ~4 servings.
For veggies:
- 3 tablespoons EVOO
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 shallots, diced
- 2 13-oz cans chickpeas
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- salt, to taste
- pepper, to taste
For eggplant:
- 2 tablespoons EVOO
- 4 chinese eggplants, diced
- salt, to taste
- pepper, to taste
For the salad:
- 4 cups greens of choice
- 4 persian cucumbers, diced
For the dressing:
- 1/4 cup mayonnaise
- 2 tablespoons EVOO
- 1/4 cup cilantro, roughly chopped
- 2 cloves of garlic, minced
Instructions:
-
Preheat the oven to 375.
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Combine all the ingredients for the veggies in a sheet pan and set aside.
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Combine all the ingredients for the eggplant and set side.
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When the oven is heated, roast both sheet pans for around 30 minutes, flipping the veggies and eggplant around the halfway point.
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Blend all the ingredients for the cilantro dressing and set aside.
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Assemble your bowl by adding some salad, some veggies, some eggplant, and drizzling some cilantro dressing on top.