Pre-workout Vegan Buddha Bowl ft. Simple Babaganoush (Vegan, Gluten-free, Oil-free, Nut-free)

I usually have a long run (min 20km) on Saturdays. So before the run, I will make sure that I’m fully fuelled with energy for the best performance. This is an example of my pre-workout vegan plate that is quick and simple. You can prepare most of the parts in advance and keep them in the fridge, so that when you are on a rush, you can just grab them out and make the whole thing within 10 minutes.

Ingredient:

2 slices Baked marinated tempeh (recipe here)
1/2 Zucchini (spiralized)
1 small or 1/2 large beetroot (spiralized)
2 Tbsp Carrot dressing (recipe here)
2 Tbsp Creamy hemp seed dressing (recipe here)
1/2 avocado
2 pieces of Gluten-free bread (or any other bread of your own choice)
2 Tbsp Baba ganoush (recipe below)
Handful of alfafa sprouts

Baba ganoush (adapted from Minimalist Baker)

1 medium eggplant (I received mine from Oisix)
2 Tbsp tahini
2 Tbsp orange juice
1 Tbsp apple cider vinegar
1 garlic clove
Pinch of sea salt
Handful of basil
1 tsp paprika
1/2 tsp cumiin

Directions:

For the Baba ganoush

1. Preheat oven to high broil and position a rack at the top of the oven.
2. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
3. Arrange on a baking sheet and drizzle with a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
4. Peel away most of the skin of the eggplant and add them to a food processor.
5. Add orange juice, apple cider vinegar, garlic, tahini, a pinch of salt, cumin and paprika and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed.

For the Vegan Power Lunch Plate