INGREDIENTS BOWL: 2 cups cooked Jasmine rice (I use one pack of Trader Joe’s frozen rice) 2 cans chickpeas 1 eggplant 1 cucumber 3 tomatoes PICKLED RED ONIONS: 1 red onion 1 cup vinegar 1 cup water ¼ cup cane sugar TZATZIKI: ½ cup coconut cream 1 tsp garlic powder 1 pack (21g) fresh dill (chopped) 1 lemon Salt to taste INSTRUCTIONS 1. The day before, gently heat the vinegar, water, and sugar in a pot until the sugar dissolves. 2. Let the mixture cool to room temperature, then pour it over a jar of finely chopped red onions. 3. The next day, prepare the rest of the recipe by dicing, salting, and draining the cucumber and tomatoes to draw out excess water. 4. Dice the eggplant and roast it in the oven at 425°F for 20 minutes. 5. Once roasted, add it to a bowl with the chickpeas, diced and salted cucumber and tomatoes, pickled red onions, and tzatziki sauce. 6. Stir to combine and divide into 5 portions #healthyrecipes #easyrecipes #wholefood #cleaneating #healthyeating #glutenfree #dairyfree #mealprep