If you haven’t noticed by now, I love a dinner that can turn into lunch leftovers. And “bowls” are the perfect opportunity.

The grains and roasted veggies served warm for dinner fill your tummy, and then chill perfectly for a lunch that doesn’t have you in a 3 p.m. sleepy slump!

I also love bowls because they are so easy to make with whatever you have on hand. All you really need are three components - a grain/starch + greens/veggies + and a delicious sauce. Feel free to use my bowls as inspiration - if you don’t have olives and have a ripe avocado - go for it. If you despise eggplant, try some roasted cauliflower. If you’re not into romaine, sauté up some chopped kale and spritz it with lemon as your green. Make this your own! But I think you will love the roasted red pepper sauce just as it is :-)

Plus, you can easily add a protein if that’s your jam - this mediterranean bowl would be wonderful with a piece of grilled salmon!

VEGAN MEDITERRANEAN BOWL

(makes 2-4 servings, depending on how big you like your bowls!)
Takes ~35 minutes

ROASTED RED BELL PEPPER SAUCE
- 16 oz. jar roasted red bell peppers (like these)
- 1/3 cup extra virgin olive oil
- 1 lemon, juiced
- 2 garlic cloves
- dash sea salt

BOWL INGREDIENTS
- 1 cup farro (or quinoa if you prefer gluten-free), cooked to package directions
- 1 medium sized eggplant, sliced to 1/2-inch thick rounds
- 2 Tb. olive oil
- 1 head romaine lettuce, finely chopped
- 1 cucumber, diced
- 1 cup garbanzo beans
- 1/2 cup pitted kalamata olives, sliced
- Hummus
- Fresh cilantro
- Fresh dill

optional topping ideas: feta cheese, avocado, cherry tomatoes, roasted cauliflower, sautéed kale, pumpkin seeds, diced roasted red bell pepper or fresh bell pepper.

DIRECTIONS

1. Preheat oven to 350°F

2. Prepare Roasted Red Pepper Sauce – combine ingredients in high-powered blender and blend until you reach desired consistency. Can be made ahead. Will last refrigerated for up to a week.

3. Prepare eggplant - slice into 1/2-inch rounds and place onto backing sheet. Drizzle lightly with olive oil and turn to coat each side. Place in heated oven. Check after 15 minutes and flip to brown both sides. Cook additional ten minutes or until golden brown.

4. Chop remaining ingredients.

5. Remove eggplant from oven and sprinkle with sea salt. Cut into 1/4-inch pieces.

6. Once farro is cooked, start composing your bowl!