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🥘 Ratatouille Poke Bowl with Couscous

490 kcal · 40 min · 4 servings

Ingredients

• 150 g Millet
• 400 g abtropfgewicht Chickpeas (Canned)
• 150 g Zucchini
• 150 g Red Bell Pepper
• 200 g Eggplant
• 200 g Cherry Tomatoes
• 120 g Feta Cheese
• 30 ml Olive Oil
• 15 ml Balsamic Vinegar
• 2 g Dried Thyme
• 4 g Salt
• 2 g Pepper

Instructions

1. 1. Rinse the millet and cook it in salted water according to package instructions until tender (approx. 15 minutes). Let it drain.
2. 2. Wash the zucchini, bell pepper, and eggplant. Cut them into bite-sized cubes.
3. 3. Toss the vegetables with half of the olive oil, thyme, salt, and pepper on a baking sheet.
4. 4. Roast the vegetables in the oven at 200 degrees for 20 minutes until soft and colored.
5. 5. Rinse the chickpeas and pat them dry. Cut the cherry tomatoes in half.
6. 6. Mix the remaining olive oil with the balsamic vinegar for the dressing.
7. 7. Cut the feta cheese into cubes.
8. 8. Divide the millet among 4 bowls. Distribute the cooled vegetables, chickpeas, and tomatoes on top.
9. 9. Add the feta on top and drizzle everything with the dressing. Serve.

Nutrition per serving

• kcal: 490
• Protein: 18 g · Fett/Fat: 22 g · Carbs: 58 g