Vegan Israeli Sabich Bowl
Sabich is a beloved Israeli street food traditionally built around hard-boiled eggs and sometimes other non-vegan components, but this bowl version proves you don't need any of that to get the full, deeply satisfying experience. Cubes of eggplant are roasted at high heat until caramelized and tender, Yukon Gold potatoes turn golden and creamy in the same oven, and chickpeas get crisped in a skillet until they're audibly rattling — that texture contrast alone is worth making this for. The real star is the tahini-amba sauce, a tangy, nutty drizzle that gets its funky brightness from mango pickle condiment, and it ties every component together in the most addictive way. A quick Israeli salad of cherry tomatoes, cucumber, and fresh parsley keeps things light and fresh against all that richness. Everything here is naturally plant-based — no swaps or substitutions needed, just whole ingredients doing exactly what they're supposed to do. Served over warmed pita with a pinch of sumac, each bowl feeds four people and tastes like something you'd wait in line for at a market stall. It's the kind of meal that makes weeknight cooking feel genuinely exciting.
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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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