Easy Mediterranean-Inspired Nourish Bowls

🥘 Ingredients

• Persian cucumbers
  2
• black pepper
  1/4 tsp
• canned chickpeas
  15 oz
• cherry tomatoes
  1.5 cups
• eggplant (1/2-inch cubes)
  1 medium
• fresh flat-leaf parsley
  1/2 cup
• garlic
  1 clove
• ground coriander
  1/2 tsp
• ground cumin
  1 tsp
• ground turmeric
  1/2 tsp
• hummus
  1/2 cup
• kalamata olives
  1/4 cup
• lemon juice
  4 tbsp
• lemon zest
  1 tsp
• long-grain white rice or brown rice
  1 cup
• maple syrup
  1 tsp
• olive oil
  4 tbsp
• sea salt
  3/4 tsp
• smoked paprika
  1/2 tsp
• tahini
  1/4 cup
• vegetable broth
  2 cups
• warm water
  3 to 4%tbsp

🍳 Cookware

• large rimmed baking sheet

1. 1

   Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2. 2

   Toss cubed eggplant (1/2-inch cubes) and drained, rinsed, dried canned chickpeas with olive oil , ground cumin , ground coriander , smoked paprika , sea salt , and black pepper .

   eggplant (1/2-inch cubes): 1 medium, canned chickpeas: 15 oz, olive oil: 2 tbsp, ground cumin: 1 tsp, ground coriander: 1/2 tsp, smoked paprika: 1/2 tsp, sea salt: 1/2 tsp, black pepper: 1/4 tsp
3. 3

   Spread evenly on baking sheet and roast for ⏱️ 20 to 25%minutes , tossing halfway through, until eggplant is golden-tender and chickpeas are crispy.
4. 4

   In a medium pot, cook long-grain white rice or brown rice with vegetable broth , ground turmeric , olive oil , lemon zest , and lemon juice until fluffy, ⏱️ 15 to 20%minutes .

   long-grain white rice or brown rice: 1 cup, vegetable broth: 2 cups, ground turmeric: 1/2 tsp, olive oil: 1 tbsp, lemon zest: 1 tsp, lemon juice: 1 tbsp
5. 5

   In a medium bowl, toss diced Persian cucumbers , halved cherry tomatoes , chopped fresh flat-leaf parsley , olive oil , lemon juice , and a pinch of salt and pepper.

   Persian cucumbers: 2, cherry tomatoes: 1.5 cups, fresh flat-leaf parsley: 1/2 cup, olive oil: 1 tbsp, lemon juice: 1 tbsp
6. 6

   In a small bowl, whisk tahini , lemon juice , minced garlic , maple syrup , sea salt , and warm water until creamy and pourable.

   tahini: 1/4 cup, lemon juice: 2 tbsp, garlic: 1 clove, maple syrup: 1 tsp, sea salt: 1/4 tsp, warm water: 3 to 4%tbsp
7. 7

   Divide warm lemon turmeric rice among 4 bowls. Top with roasted eggplant and chickpeas, tomato-cucumber salad, sliced kalamata olives , and a big spoonful of hummus .

   kalamata olives: 1/4 cup, hummus: 1/2 cup
8. 8

   Drizzle garlic tahini sauce generously over each bowl and serve with lemon wedges.