Low Sugar Vegan Israeli Sabich Bowl
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the roasted eggplant
- 1 large eggplant (about 1 ¼ lb), cut into 1-inch cubes
- 3 tbsp olive oil, divided
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
For the potatoes
- 1 lb small yukon gold potatoes, halved
- 1 tbsp olive oil
- ½ tsp salt
For the crispy chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp ground cumin
- ¼ tsp salt
For the tahini-amba sauce
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp amba sauce (mango pickle condiment)
- 1 small garlic clove, finely grated
- 3–4 tbsp cold water, as needed
- ¼ tsp salt
For the Israeli salad
- 2 cups cherry tomatoes, halved
- 1 english cucumber, diced small
- ¼ cup flat-leaf parsley, finely chopped
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- salt and pepper to taste
For serving
- 4 vegan pita breads, warmed
- ¼ cup fresh parsley leaves (optional)
- 1 tsp sumac (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Pat the eggplant cubes dry with paper towels, then spread them on one half of a large baking sheet. Toss with 2 tbsp of the olive oil, the cumin, smoked paprika, and 1/2 tsp salt until evenly coated.
- 2
Toss the halved potatoes on the other half of the baking sheet with 1 tbsp olive oil and 1/2 tsp salt. Roast the eggplant and potatoes together for 20 minutes, until the eggplant is deeply golden and tender and the potatoes are just beginning to color.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!