On the dinner table this week at the Pingel house was another “Big Bowl”. These are our favorite meals as they can be whipped together in no time and you can use whatever is left over.
In this bowl, I made a simple baba ganoush from a recipe online (you can easily google one). I roasted an eggplant in oven for about 15 minutes, let cool, and whipped it up with garlic and lemon juice, a couple tbsp tahini and salt. Yum!
I chopped up sweet potatoes and arranged on a baking sheet, covered with coconut oil and cinnamon and roasted until tender, about 30 minutes.
I washed and drained a can of black eyed peas, added a little olive oil, salt and pepper and roasted until slightly browned, about 20 minutes. (strict pale folks- omit these)
Then I placed a handful of spinach in bottom of bowl, topped it with sunflower micro greens and broccoli micro greens from AZ micro greens (found at local farmers market and heavenly!). I added chopped apple, shredded cabbage, dried cranberries, pumpkin seeds (pepitas), sunflower seeds, sweet potato and black eyed peas. Then topped it with a big dollop of the baba. A slight drizzle of aged balsamic vinegar made this fantastic!
The entire meal was made in less than 30 minutes and had a significant nutritional impact!!!