my-diet-bowls

Zahtar Eggplant Lentil Buddha Bowl with Pomegranate Yogurt

Name: Zahtar Eggplant Lentil Buddha Bowl with Pomegranate Yogurt
Yield: 1 serving
Cuisine: my-diet-bowls
Ingredients: 238 g green lentils, cooked and drained; 238 g eggplant, cubed; 65 g spinach, baby; 98 g plain greek yogurt (2%); 11 g pomegranate molasses; 13 g lemon juice; 11 g olive oil; 16 g pistachios, chopped; 4 g zahtar seasoning; 1 g kosher salt

This roasted dish pairs green lentils, cooked and drained with eggplant, cubed, plain greek yogurt and pomegranate molasses. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced Mediterranean High satiety Heart friendly Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

39 g Protein

80 g Carbohydrates

21 g Fat

29 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

238g green lentils, cooked and drained 276 kcal
238g eggplant, cubed 60 kcal
65g spinach, baby 15 kcal
98g plain greek yogurt (2%) 72 kcal
11g pomegranate molasses 29 kcal
13g lemon juice 4 kcal
11g olive oil 97 kcal
16g pistachios, chopped 93 kcal
2.17 tsp (4g) zahtar seasoning 5 kcal
0.54 tsp (1g) kosher salt 0 kcal

Cooking instructions

eggplantolive oilzahtar seasoningkosher salt
Heat oven to 425F. Toss eggplant with olive oil, zahtar, and salt. Roast 20-25 minutes until tender and browned.
green lentilskosher salt
Warm lentils in a small pot with a splash of water; season with a pinch of salt.
plain greek yogurt (2%)pomegranate molasseslemon juice
Whisk yogurt with pomegranate molasses and lemon juice.
green lentilseggplantspinach
Spread spinach in a bowl. Add warm lentils and roasted eggplant on top.
plain greek yogurt (2%)pistachios
Finish with yogurt drizzle and sprinkle with pistachios.