Middle Eastern Buddha Bowl

Ingredients

• Veggies & Marinade
• Eggplant and a zucchini (roughly 2 – 3 cups)
• ½ tsp Salt
• ½ tsp fresh cracked black Pepper
• ½ tsp Aleppo peppers
• 2 tbsps Olive Oil
• 1 tsp Pomegranate molasses
• Chicken Shist Tawook & Marinade
• 1 lb of chicken breast that I cut in cubes, and add
• The juice of a lemon
• 1 tbsp Shish Tawook spice
• ½ tsp Salt
• ½ tsp fresh cracked black Pepper
• ½ tsp Aleppo peppers
• ¼ tsp dried mint
• 1 tsp crushed Garlic
• 1 tbsp Olive Oil
• 1 tsp Pomegranate molasses
• Mix this well together and keep aside
• Tabouleh
• 2 cups chopped Parsley
• ½ cup diced Cucumber
• ½ cup diced Tomato
• Salt to taste
• 1 tbsp Olive Oil
• Pinch dried Mint
• Pinch of Aleppo pepper
• Squeeze of Lemon juice
• 1/4 cup of broken Burghul soaked in ½ cup Water
• Fava Beans
• Lemon wedges
• Dressing
• ½ cup Lemon juice
• 2 tbsps of Olive Oil,
• ½ tsp Salt
• ½ tsp Aleppo Peppers
• 1 tsp Pomegranate Molasses
• Fresh cracked pepper

Instructions

1. Prepare and slice the Eggplant and Zucchini and marinate
3. Repeat the same process with the Chicken
5. Prepare the Tabouleh by mixing together all the Tabouleh ingredients
7. Prepare the dressing by adding all the ingredients to a bottle and give it a good shake
9. Assemble the bowl - Start with the tabbouleh, some grilled veg, some fava beans, some Chicken Tawook, a wedge of lemon and some of that delicious dressing!