Barbecue Eggplant Protein Bowl

Ingredients

• Eggplant

  Raw

  1 eggplant, unpeeled (approx 1-1/4 lb) or 548g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  8 oz or 227g

• Barbecue sauce

  5 tbsp or 88g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Quinoa

  Uncooked

  1 cup or 170g

• Kale

  Raw

  4 cup, chopped or 268g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Vinegar

  Cider

  2 tbsp or 30g

• Walnuts

  Nuts, english

  1 oz (14 halves) or 28g

Directions

1. Preheat the oven to 400°F. Line two baking trays with wax paper.
2. Wash and slice the eggplant into ¼-inch thick slices.
3. Press water out of the tofu, slice into ¼-inch pieces, coat with one-third of the barbecue sauce, and arrange on half of a baking tray.
4. Coat the eggplant slices with half of the remaining barbecue sauce and spread thinly over a baking tray.
5. Drain, rinse, and pat dry the chickpeas, then spread over the remaining baking tray.
6. Bake for 25 minutes, brushing with remaining sauce as needed.
7. Meanwhile, cook the quinoa according to package directions, chop the kale, and slice the tomatoes and avocado.
8. To prepare the dressing, combine tahini, soy sauce, lemon juice, and apple cider vinegar. Whisk until well combined.
9. Divide quinoa between bowls and arrange tofu, eggplant, chickpeas, kale, avocado, and tomato on top, garnishing with walnuts and tahini dressing.

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