Easy Mediterranean-Inspired Nourish Bowls

Ingredients

The roasted components

• 1 medium eggplant, cut into 3/4-inch cubes
• 1 ½ Tbsp olive oil
• ¼ tsp sea salt
• 1 15 oz. can chickpeas, drained and rinsed
• 1 Tbsp olive oil
• ¼ tsp sea salt

The grains

• 1 batch Easy Greek-Inspired Lemon Rice (or ~3 cups cooked white rice or quinoa)

The salad

• 1 pint cherry tomatoes, quartered
• 1 medium cucumber, cut into 1/4-inch cubes
• 1 small green bell pepper, cut into 1/2-inch squares
• ½ cup chopped parsley (optional)
• ⅓ cup chopped kalamata olives (optional)
• 3 Tbsp lemon juice
• 1 Tbsp olive oil
• ¼ tsp sea salt

The sauce

• ⅓ cup tahini
• 2-3 Tbsp lemon juice
• ⅛-¼ tsp sea salt
• ¼ cup water

Instructions

Nutrition Facts (estimated)