Lebanese bowl

With a few pre-made ingredients, this vegetarian meal is served up in only 30 minutes.

The ingredient of Lebanese bowl

1. 2 large eggplants, thinly sliced
2. 1 1/2 teaspoons cumin seeds
3. 3 carrots, grated
4. 1 1/2 tablespoons lemon juice
5. 1 1/2 tablespoons extra-virgin olive oil
6. 3 garlic cloves, thinly sliced
7. 1/2 long red chilli, finely chopped
8. 400g can no-sodium-added chickpeas, drained, rinsed
9. 150g baby spinach
10. 320g falafels, warmed
11. 1/2 cup hummus

The instruction how to make Lebanese bowl

1. Preheat grill. Line a large baking tray with foil. Arrange eggplant in a single layer. Lightly spray with olive oil and season. Cook, in batches, under grill for 3-4 minutes. Flip over eggplant and cook for another 2-3 minutes or until tender.
2. Meanwhile, heat a large frying pan over medium-high heat. Cook cumin seeds for 1 minutes or until fragrant. Transfer to a large bowl with carrot and 1 tablespoon each of lemon juice and oil. Season and toss to coat.
3. Heat remaining oil in same frying pan over medium heat. Cook garlic and chilli for 1 minute or until golden. Add chickpeas and cook, stirring, for 2-3 minutes or until hot. Stir through spinach until wilted. Drizzle with remaining lemon juice and season.
4. Divide eggplant, carrot salad and spinach mixture between 4 bowls. Top with falafels and a dollop of hummus.

Nutritions of Lebanese bowl

fatContent: 394.589 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 1.5 grams saturated fat
sugarContent: 58.2 grams carbohydrates
fibreContent: 12.7 grams sugar
proteinContent:
cholesterolContent: 16.4 grams protein
sodiumContent: