This satisfying High-Protein Sabich Bowl packs in 30 grams of protein per serving. It’s got tender roasted eggplant and chickpeas, sumac marinated onions, and a delicious lemon garlic tahini sauce served with soft-boiled eggs and a simple tomato-cucumber salad.
Eggplant packs a real nutritional punch, with copper, manganese, vitamin B1, and vitamin B6, in addition to antioxidants like nasunin, lutein, and zeaxanthin. Eating it with the skin on gives you more of these full-body benefits.
The combination of eggs and chickpeas offer a robust amount of protein, and the chickpeas also add more fiber to this dish as well as a high amount of folate for optimal cell function.
I love how hearty this bowl feels without leaving me feeling heavy. I hope you love it, too!
Wishing you health and happiness,
Mark Hyman, MD
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Ingredients:
Roasted Eggplant
- 2 medium eggplants, cut lengthwise into 1-inch slices, then cut slices in half
- 2 tablespoons avocado oil
- ½ teaspoon sea salt
Roasted Chickpeas
- 1 (13-ounce) can chickpeas, drained and rinsed, then dried with a kitchen towel
- 1 teaspoon avocado oil
- 1 teaspoon whole cumin seeds
Sumac Onions
- ½ medium or 1 small red onion, thinly sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon sumac
Soft Boiled Eggs
- 12 large pasture-raised eggs
Tahini
- 2 minced garlic cloves
- 1 ½ tablespoons lemon juice
- ¼ teaspoon sea salt
- ⅓ cup tahini paste
- ⅓ cup ice water
Salad
- 1 large tomato, finely chopped
- 2 Persian cucumbers, finely chopped
- 1 small serrano pepper, thinly sliced
- 1 tablespoon lemon juice
Garnish (optional)
- 1 finely chopped preserved lemon
- 1 tablespoon hemp seeds
- Parsley leaves
Method:
1. Preheat the oven to 425°F, and prepare 2 baking sheets with parchment paper. While the oven is preheating, prepare the eggplants. Place them onto the baking sheet, drizzle with oil on both sides, and sprinkle with salt.
2 .Prepare the chickpeas by mixing them in a bowl along with the avocado oil and cumin seeds and spread them onto the baking sheet in an even layer.
3. Transfer the eggplant and chickpeas into the oven and bake for 30 minutes, then remove the chickpeas and set them aside. Turn the eggplant and bake them for another 15 minutes.
4. While the eggplant and chickpeas are baking, make the remaining recipe components. Place the onions in a bowl and cover with ice water, letting them soak for 10 minutes to remove bitterness. Then drain the water and mix the onions with the vinegar and sumac. Set aside.
5. While the onions are soaking in ice water, bring a large pot of water to a boil. Once boiling, lower the heat to medium-low and gently add the eggs. Cook for 6 minutes, then transfer the eggs to a bowl with ice water. Set aside.
6. Make the tahini by combining all of the ingredients in a mixing bowl, slowly drizzling the ice water in while stirring. Set aside.
7. Prepare the salad by adding all of the ingredients into a bowl and tossing to combine.
8. Peel the eggs and cut them in half. Assemble the bowls by dividing the tahini on the bottom of each bowl, followed by the eggplant segments, roasted chickpeas, eggs, salad, sumac onions, preserved lemons, hemp seeds, and parsley leaves (if using). Enjoy!
Nutritional analysis per serving: Calories: 601, Total Fat: 37g, Saturated Fat: 7g, Cholesterol: 555mg, Fiber: 15g, Protein: 31g, Carbohydrates: 44g, Sodium: 737mg, Sugars: 17g, Net Carbs: 29g