Ingredients
Scale
- 1 aubergine
- 4–5 medium potatoes
- 1 cup of brown rice
- 1 small red onion, thinly sliced
- 1 can of jack beans (or beans of your choice)
- 1/4 cup of water
- 1/4 cup of apple cider vinegar
- 1,5 tbsp liquid smoke
- 2 tbsp maple syrup
- 2 tbsp olive oil
- 4 tbsp soy sauce
- 1 tsp garlic powder
- 2 tbsp tahini
- 1 lime, juice
- handful of fresh cilantro
- salt, pepper
Instructions
- Cut aubergine half lengthwise, then slice into thin slices (3 mm/0.1 inch). In a bowl mix together water, vinegar, liquid smoke, maple syrup, olive oil, soy sauce, a pinch of salt and pepper and add aubergine slices. Stir around so the slices are well coated. Let it marinade until you prepare everything else.
- Cut potatoes into small cubes and place on a baking tray. Sprinkle garlic powder and salt on the cubes and bake for about 30 minutes at 200°C/400°F until golden brown.
- Add rice and 2 cups of water to a pot, season with salt and cook for 30-40 minutes or until soft.
- For the dressing whisk together tahini, lime juice and enough water to get a thin tahini sauce.
- Add aubergine slices and a few tablespoons of the marinade to a hot nonstick pan in a single layer and cook both sides for 5 minutes until marinade cooks off. Do it in batches if you work with a smaller pan.
- Assemble bowls. Add rice, potato cubes, aubergine bacon, drained and rinsed beans and onion slices to each bowl. Serve warm with the tahini dressing and fresh cilantro. Enjoy!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Main
- Cuisine: Vegan