Recipe: Autumn Roasted Eggplant, Chicken and Pomegranate Balance Bowl (+ Balance Bowl How-To)
Buddah bowls, Power Bowls, or Balance bowls- as we like to call them in the Healthy Balanced Mama Community- are one of our go-to easy-to-prep meals! How to make them:
1. Start with a BASE. This is often some sort of a grain or starch (a few of our faves: quinoa, rice, millet, roasted sweet potatoes- orange or white, butternut squash) or lettuce for a balanced salad bowl
2. Add a PROTEIN. Roasted chickpeas are a fave #plantbased option, we also love black beans, lentils, chicken, steak, ground beef or turkey (super easy to change seasonings for a taco bowl or an italian bowl!), chicken sausage.
3. Fill up at least half that bowl with VEGGIES (or half veggies, half fruit!). We pretty much always roast or steam them (but only if you've got a great sauce on top, because no one loves plain steamed veggies).
4. Top with a SAUCE (a few ideas- tahini, peanut sauce, pesto, roasted red pepper, chimichurri, homemade ranch, cashew cream, straight up homemade mayo) and/or any bonus flavor boosts that strike your fancy- pickled onions, chopped nuts or seeds and cheese are some of our faves!
Scroll to the end of the post to see a youtube video where I share how I create simple balance bowls.
Download your free balance bowl creation guide:
My current favorite mediterranean-inspired Autumn balance bowl is this one-- the flavors and textures are so satisfyingly complex-- yet the bowl is ridiculously easy to throw together! I've made it with quinoa instead of rice and chickpeas instead of chicken-- and it is equally as delicious!
The Base: Brown rice, cooked to perfection (get my grain cooking guide in my Healthy Mama Meal Prep course)
Protein: Chicken (breast or thigh- I like to use rotisserie, for ease) Veggie: Roasted Eggplant
Simple Savory Roasted Eggplant: 1 large eggplant, sliced into 1/2" rounds
olive oil and sea salt
Preheat oven to 375.
Toss sliced eggplant in a large bowl with a generous amount of olive oil and sea salt. Let sit for 5-10 minutes while oven is preheating.
Arrange in a single layer on a non-stick baking sheet (use parchment if you're worried about sticking). Roast for 20-25 minutes, flipping once, until edges are crispy and center is melt-in-your-mouth cooked through.
Flavor + Texture:
Fresh pomegranate arils Chopped pecans Sauce: Best-ever tahini sauce Make it: 1/4 cup tahini 1 tbsp lemon juice or apple cider vinegar 1/2 tsp cumin dash of garlic powder (or 1 small clove of garlic, minced)
sea salt to taste water as needed to thin In a small bowl or blender, whisk or blend tahini, vinegar or lemon juice, cumin, garlic powder and a pinch of sea salt.
See how I create a simple balance bowl using the balance bowl formula:
Download the balance bowl guide: