Beet-iful Buddha Bowl with Eggplant & Mint Yogurt
over rice with Greek-style cheese & crispy chickpeasCalories
:
797 kcalProtein
:
25.6g proteinTotal
:
25 minutesDifficulty
:
EasyVeggie
Fibermaxxing
Allergens:
- Melk (inclusief lactose)
- Pecannoten
- Sesamzaad
- Pinda's
- Pistachenoten
- Walnoten
- Macadamianoten
- Cashewnoten
- Noten
- Paranoten
- Amandelnoten
- Hazelnoten
- May contain traces of allergens
- Selderij
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
White long grain rice
125 g
Pre-cooked beetroot
20 g
Lamb's lettuce
20 g
Chopped dates
(May be present: Pecannoten, Sesamzaad, Pinda's, Pistachenoten, Walnoten, Macadamianoten, Cashewnoten, Noten, Paranoten, Amandelnoten, Hazelnoten)
½ piece
Eggplant
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
1 piece
Garlic
½ piece
Lemon
½ pack
Chickpeas
½ sachet(s)
Middle Eastern spice mix
5 g
Fresh mint
(May be present: Selderij)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
Not included in your delivery
¾ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
to taste
Extra virgin olive oil
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3335 kJ
Calories797 kcal
Fat21 g
Saturated Fat7.5 g
Carbohydrate115.7 g
Sugar34.8 g
Dietary Fiber22.5 g
Protein25.6 g
Salt1.7 g
Potassium322.3 mg
Calcium26.3 mg
Iron0.7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Preheat the oven to 220°C.
- Drain the chickpeas and set aside 30g per person, then transfer the rest to a parchment-lined baking sheet.
- Pat dry with kitchen paper and drizzle lightly with olive oil, then season with salt and pepper. Toss well to coat, then roast for 15 - 20 minutes.
- Scatter over the Middle Eastern spices, then toss well to coat.
2
- Boil plenty of salted water in a pot or saucepan and cook the rice for 8 - 11 minutes, then drain and set aside.
- Crush or mince the garlic and finely dice the eggplant.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the eggplant with the garlic, the balsamic vinegar and a splash of water for 6 - 8 minutes, covered.
3
- Add the dates and some sambal as preferred, then fry for 2 more minutes.
- Transfer the beetroot and its juices to a tall container. Add the reserved chickpeas, then process with an immersion blender until smooth.
- Finely chop the mint and quarter the lemon.
- In a small bowl, combine the yogurt with half of the mint. Season to taste with salt and pepper.
4
- In a bowl, combine the lettuce with the juice of a quarter lemon per person and some extra virgin olive oil as preferred.
- Stir the beetroot purée into the rice and serve on deep plates with the salad, the eggplant, the chickpeas and the rest of the lemon wedges.
- Drizzle with the yogurt and crumble over the cheese.
- Garnish with the rest of the mint.
