Provençale Bowl
Level: Easy
Servings: 4
Total Time: 50 MINS
Active Time: 20 MINS
A delightful mix of textures and flavors! The roasted tomato & zucchini mixture is nicely complimented by the crunch of the eggplant patties and the crispness of fresh lettuce. Drizzling a generous serving of pesto over the bowl really ties it all together.
Ingredients:
Patties:
1 package Adda Veggie Original Blend or Herby Roasted Garlic
1 medium eggplant, diced
2 cups diced zucchini
4 medium tomatoes, diced (or 2 cups cherry tomatoes, halved)
½ red pepper, diced
1 onion, diced
8 cloves garlic, sliced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons dried thyme
½ teaspoon crushed red chiles (optional)
10 leaves red butter lettuce, torn into bite-size pieces
2 cups long grain brown rice, cooked
¼ cup vegan basil pesto (see recipe below)
Basil leaves, for garnish
Instructions:
Preheat the oven to 375 degrees F.
Cube eggplant, toss with oil and salt and roast for 20 minutes.
Combine zucchini, tomatoes, red pepper, onion, garlic, olive oil, salt, thyme and crushed red chiles in a bowl and mix well. Spread in a single layer on a baking sheet and bake about 25 minutes, or until vegetables are beginning to brown.
Meanwhile, make the Adda Veggie eggplant patties according to package directions. Heat a thin coating of olive oil in a skillet over medium-high heat. Shape into small 2” patties and cook browned on both sides (2-3 minutes per side).
Assemble the bowls: Place a scoop of cooked brown rice in each bowl, and top with the roasted eggplant and tomato mixture, the Adda Veggie zucchini patties and the lettuce. Drizzle the pesto over the top and garnish with basil leaves.
Vegan Basil Pesto
½ cup extra virgin olive oil
1 bunch basil leaves
½ bunch Italian parsley leaves
Juice and zest of 1 lemon
2 tablespoons toasted unsalted sunflower seeds
1 clove garlic
1 tablespoon white (or yellow) miso
1 tablespoon nutritional yeast
½ teaspoon salt
Instructions:
Combine all ingredients, starting with the olive oil, in the bowl of a blender.
Blend until smooth. If the pesto seems too thick, add additional oil and continue blending until smooth. Taste and add additional salt or lemon if necessary.