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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 Healthy Eating Doesn’t Need To Be A Chore.
Opting to eat healthily has great benefits and is becoming a more popular way of life. There are many illnesses linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and hypertension. There are more and more campaigns to try to get us to follow a healthier lifestyle and still it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, most people assume that it takes too much work to eat healthily and that they will have to drastically alter their lifestyle. It is possible, though, to make several simple changes that can start to make a good impact on our everyday eating habits.
You can see results without eliminating foods from your diet or make substantial changes right away. It’s not a bad idea if you want to make major changes, but the most crucial thing is to bit by bit switch to making healthier eating selections. Sooner or later, you will probably discover that you will eat more and more healthy food as your taste buds become accustomed to the change. As you continue your habit of eating healthier foods, you will find that you will not want to eat the old diet.
Obviously, it’s not at all difficult to start incorporating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to roasted aubergine and tahini bowl recipe. To make roasted aubergine and tahini bowl you only need 10 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Roasted Aubergine and Tahini Bowl:
- Provide 2 large Aubergines
- Provide 400 grams black beans
- Use 200 grams spinach
- Provide 25 grams sunflower seeds
- Take 25 grams pumpkin seeds
- Prepare 1 cup brown rice
- Take 4 tbsp tahini
- Use 2 tsp tamari
- Get 2 clove Garlic
- Get 1 Lemon
Instructions 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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