Roasted EGGPLANT _ BEANS NUTRITION BOWL _ HIGH PROTIEN Vegetarian and Vegan Meal Ideas

To roast the Eggplant and Red Bell pepper:

Olive oil

1 large Eggplant/Aubergine (490g approx. including

skin)

1 large Red Bell Pepper (300g approx. including

seeds/core)

Aluminum foil to cover the roasted vegetables

Ingredients:

1+1/3 Cup / 300g ROASTED Eggplant (VERY FINELY CHOPPED INTO A MASH) 3/4 Cup/140g ROASTED Red Bell Pepper (VERY FINELY CHOPPED ALMOST INTO A MASH)

2 Cups/1 can (540ml can) White Kidney Beans /

Cannellini Beans 1/2 cup/75g Carrots finely chopped

1/2 cup /75g Celery finely chopped

1/3 cup/50g Red Onion finely chopped

1/2 cup / 25g Parsley finely chopped

Salad Dressing:

3+1/2 Tablespoons Lemon juice OR TO TASTE

1+1/2 Tablespoon Maple Syrup OR TO TASTE 2 Tablespoon Olive Oil (I have used organic cold

pressed olive oil)

1 Teaspoon minced/grated Garlic 1 Teaspoon Ground Cumin

Salt to taste (I added 1+1/4 Teaspoon pink Himalayan salt which is milder than the conventional

salt so adjust accordingly)

1/4 Teaspoon Ground Black Pepper 1/4 Teaspoon Cayenne Pepper (OPTIONAL)