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Eggplant Harvest Bowl

by August 24, 2014

Fall brings with it a craving for warm grain bowls topped with squash and a touch of coconut oil. This yasodhara inspired bowl hit the spot for me over the weekend!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

4

Ingredients

Grains
  • 1/4 cup millet, rinsed
  • 1/4 cup buckwheat, rinsed
  • 1 cup water
Marinaded Veggies
  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1 1/2 teaspoon dried basil
  • 3 tablespoon lemon juice
  • 2 tablespoon apple juice
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon dried thyme
Optional Topping

Instructions

  1. Place all marinaded veggies ingredients in a large bowl. Cover, and place in the fridge for 1 hour (optional – just makes the flavors combine nicely)
  2. Once marinaded, place on a baking sheet lined with parchment or a silicon baking mat. Cook in a preheated oven at 375F for 50 minutes, stirring once.
  3. Meanwhile, combine grains and water in a medium sized saucepan. Cover, bring to a boil, reduce to simmer and allow to cook for 15 minutes. Remove from heat and keep the lid on until ready to use.
  4. Once veggies are ready, portion out rice and place veggies over top. Sprinkle with Herbamare and add an optional 1 teaspoon extra virgin coconut oil to each bowl.

Nutrition Information Per Serving

Calories:

185

Calories from Fat:

185

Total Fat:

9.4

Saturated Fat:

5.2 g

Sodium:

13 mg

Carbs:

23.5 g

Dietary Fiber:

6.5 g

Net Carbs:

17 g

Sugars:

5.8 g

Protein:

4 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...