Easy Vegan Buddha Bowl with Eggplant

Chop eggplant in half and score it by making lines across the middle to ensure even baking. Coat with olive oil, salt, and pepper, then bake in the oven at 200°C for 40 minutes or until soft.

Boil quinoa until cooked.

Mix tahini with crushed garlic, lemon juice, and a little water to create the dressing.

Wash and rinse kale, then massage it with olive oil or the tahini dressing.

Once all components are cooked, assemble in a bowl, top with extra tahini dressing, and add optional roasted chickpeas or nuts for crunch.