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Buddha Bowls with Crispy Chickpeas + Hummus. Photo: Katrin Bjork<\/p><\/div>\n
Buddha Bowls with Crispy Chickpeas + Hummus<\/h3>\n
Makes 4 servings<\/p>\n
- \n
- Hummus<\/strong><\/li>\n
- 1 (15-ounce) can chickpeas<\/li>\n
- 1 small garlic clove, peeled<\/li>\n
- 2 tablespoons tahini<\/li>\n
- 2 tablespoons lemon juice<\/li>\n
- Salt<\/li>\n
- 2 tablespoons extra-virgin olive oil<\/li>\n
- Bowls<\/strong><\/li>\n
- 1 large sweet potato, diced or cut into \u00bd-inch wedges<\/li>\n
- 2 tablespoons olive oil, plus more for serving<\/li>\n
- Salt and freshly ground black pepper<\/li>\n
- 1 (15-ounce) can chickpeas, rinsed and drained<\/li>\n
- 1 teaspoon za\u2019atar, plus more for serving (optional)\/li><\/li>\n
- 11 batch cooked grains<\/li>\n
- 1 large beet, shredded or spiralized<\/li>\n
- 2 medium carrots, shredded, shaved, or spiralized<\/li>\n
- \u00bd English cucumber, sliced<\/li>\n
- 1 avocado, pitted, peeled, and diced<\/li>\n
- Sesame seeds, for serving<\/li>\n
- Lemon wedges, for serving<\/li>\n<\/ul>\n
MAKE THE FRIED EGGPLANT<\/strong>: Line a baking sheet with paper towels.Trim the top of the eggplant and discard. Cut the eggplant length- wise into \u00bd-inch-thick slices, making them as flat as possible so that they fry evenly. Season both sides of each eggplant slice with salt.\nArrange the slices in a single layer on the lined baking sheet. Top with another layer of paper towels and press down on the eggplant. Let the eggplant sit for 30 to 45 minutes to drain.\nIn a large nonstick skillet or saut\u00e9 pan, heat the olive oil over medium-high heat until glistening. Line a second baking sheet with paper towels and set it nearby.<\/p>\n
Put the arrowroot starch on a baking sheet or in a deep bowl. Pat the eggplant slices dry with a paper towel and lightly dredge them in the arrowroot starch to coat both sides.<\/p>\n
Carefully transfer the eggplant to the hot oil and cook until golden brown on the bottom, 4 to 5 minutes. Flip and cook until the egg- plant is golden brown on the second side, crispy, and tender, 3 to\n4 minutes. Transfer the eggplant to the paper towels and gently pat them with another paper towel to absorb excess oil.<\/p>\n
TO SERVE<\/strong>: In a small bowl, stir together the amba and 2 tablespoons water until smooth.<\/p>\n
Divide the eggplant slices between two plates. Top with the chopped salad, followed by two eggs each. Drizzle with the tahini sauce, zhug, and amba. Sprinkle the sunflower seeds over the top and serve.<\/p>\n
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