Late Summer/Early Fall Bowl with Tahini Sauce

It is time to celebrate late summer tomatoes and eggplants..

Serves 4-6

Preheat oven to 400F (200C)

Make quick-pickled onions (below)

Take an hour to marinate, can be made beforehand.

Make Tahini Sauce (below)

Can be made ahead of time.

A. Bowls:

1 pound (455 g) organic cherry tomatoes, cut in half

3 1/2 Tbs. (50 ml) olive oil

1 medium organic eggplant*, cut into 1-inch (2,55 cm) cubes

2 Tbs. (30 ml) za'atar spice blend

1 cup (200 g) farro (not gluten-free) or use rice 

3-4 medium organic kale leaves, stems removed, leaves chopped

1 cup (200 g) organic chickpeas (cooked or canned)

Quick-Pickled onions 

tahini sauce (dairy- and gluten-free) (see below)

black pepper

handful of unsalted toasted organic hazelnuts or other nuts, chopped
*Choosing an eggplant:

• firm flesh
• no bruises
• glossy skin
• no blemishes
• tight skin so it "squeaks" when your rub it
• long green, not brown, steam means it was just picked

1. Line two rimmed baking sheets with parchment paper.

2. Place the tomatoes cut-side up on the sheets on one sheet.

3. Drizzle with 1 Tbs. (15 ml) oil, season with black pepper to taste.

4. Place the eggplants cubes in a single layer on the second sheet.

5. Drizzle with 2 Tbs. (30 ml) oil, seasons with za'atar and pepper. Toss to coat.

6. Roast the tomatoes for about 20 minutes, remove.

7. Roast the eggplant for 25-30 minutes, until soft and golden.

8. Cook the farro/rice according to instructions on the package.

9. In a large bowl, combine the kale, 1/2 Tbs. (7,5 ml) oil, and black pepper to taste.

10. Massage for about 5 minutes until the kale is wilted and softened.

11. Place the kale in individual bowls.

12. Add the farro, eggplant, and tomatoes.

13. Scatter the chickpeas and pickled onions over the vegetables.

14. Drizzle with tahini sauce and sprinkle with hazelnuts.

B. Quick-Pickled Onions [makes about 16-ounce (455 g)]

1/2 cup (100 g) brown rice vinegar or organic apple side vinegar

1 cup (240 g) warm water

1 1/2 tsp. (6,50 g) sea salt

1 tsp. (4,5 g) coconut sugar or sugar of choice

1 medium organic red onion, thinly sliced

1 bay leave

1-2 springs fresh rosemary

1. Combine the vinegar, water, salt, and sugar in a large glass jar with a lid.

2. Stir to dissolve the salt and sugar.

3. Add the onions slices, bay leaf, and rosemary.

4. Seal the jar and shake gently to mix.

5. Let the onions marinate at room temperature for at least an hour.

6. Store in an airtight container in the refrigerator for up to 2 weeks.

7. Use in salads or gain bowl. 

C. 4-Tahini Sauces of your choice. Use the sauce in other dishes or on a salad.

I. Cilantro 

makes 3/4 to 1 cup (150-200 g)

1/4 cup (60 ml) each: water and sesame tahini

juice of one organic lemon

1 chopped organic garlic clove

1 cup (200 g) cilantro leaves, roughly chopped

pinch of sea salt

1. Combine all the ingredients in a blender. Blend until smooth.

2. Store in an airtight container in the refrigerator for up to 5 days.

II. Turmeric

makes 3/4 cup (150 g)

1/4 cup (60 ml) each: water and sesame tahini

juice of one organic lemon

1 tsp. (5 ml) organic maple syrup or honey

1/2 tsp (2,25 g). ground turmeric

pinch of salt and red pepper flakes

1. Combine all the ingredients in a blender. Blend until smooth.
2. Store in an airtight container in the refrigerator for up to a week.

III. Beet

makes 1 cup (200 g)

1/4 cup (60 ml) each: water and sesame tahini
juice of one organic lemon
1/4 small organic red beet, cooked and roughly chopped
1 small chopped organic garlic clove
pinch of salt

1. Combine all the ingredients in a blender. Blend until smooth.
2. Store in an airtight container in the refrigerator for up to 5 days.

IV. Miso

makes 2/3 cup (135  g)

1 Tbs. (15 ml) each: miso paste and sesame tahini

4 Tbs. (60 ml) organic lemon juice

3 Tbs. (45 ml) olive oil

1 tsp. (5 ml) chili sauce (Sriracha)

1 tsp. (5 ml) organic maple syrup 

1. Mix together the tahini and miso paste in a small bowl.

2. Add the other ingredients and stir into a smooth sauce.

3. Store in an airtight container in the refrigerator for up to 1 week.

-modified Simply Vibrant