Red Meat Allergy Friendly Vegan Israeli Sabich Bowl
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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.
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