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Sabich Bowl
with cauliflower rice / eggplant / egg

Active: 45 Total: 45

Sabich is a popular Middle Eastern stuffed sandwich, and we used its flavors as inspiration to make this colorful, vegetarian bowl. Topped with lemony herb sauce, you'll want plantain chips to scoop up every delicious bite.



Sabich Bowl:
  • Eggplants, Chinese or Japanese - 1 1/2 lbs , cubed (sub Italian eggplant)
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp
  • Oil, olive - 2 Tbsp
  • Eggs - 4
  • Plantain chips, paleo-friendly - for serving
Cucumber and Tomato Salad:
  • Tomatoes, medium - 2 , chopped
  • Cucumbers - 8 oz , diced
  • Lemon Cilantro Sauce (ingredients listed separately) - 1 1/2 Tbsp
Lemon Cilantro Sauce:
  • Cilantro leaves - 1 1/2 cups
  • Shallots - 1 clove
  • Vinegar, red or white wine - 1 Tbsp
  • Lemon juice - 1 Tbsp
  • Cumin, ground - 1/4 tsp
  • Salt - 1/2 tsp
  • Oil, olive - 1/4 cup


  1. Eggplants - (If prepping right before cooking, get oven heating first.) Cube eggplants. (Can be done up to 5 days ahead)

  2. Cauliflower rice - (Double if making Thursday's meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)

  3. Make lemon cilantro sauce - In a blender or food processor, combine cilantro leaves, shallots, vinegar, lemon juice, cumin, salt, and olive oil (portion for sauce). Blend until nearly smooth. (Can be done up to 5 days ahead)

  4. Make cucumber tomato salad - Chop tomatoes and dice cucumbers. Toss with lemon cilantro sauce (portion for salad). Reserve the remaining sauce.

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  1. Heat oven to 425F / 218C degrees.

  2. Toss eggplant with olive oil (portion for sabich bowl) and season with some salt. Spread out on a sheet pan. Bake eggplant until tender, stirring a few times during cooking, 20 to 25 minutes.

  3. While the eggplant roasts, bring a small saucepan of water (for the eggs) to a boil. Reduce the heat so that the water is at a gentle simmer. Use a spoon to gently add eggs to simmering water and boil for exactly 7 minutes (this should yield cooked whites and runny yolks so adjust the time if you’d like your eggs cooked differently). When eggs are finished, transfer to a colander and run under cool water.

  4. If the cauliflower rice was made ahead, reheat it in the microwave. (Reserve half if doubled.)

  5. Assemble bowls by adding cauliflower rice to the base of each bowl. Add the eggplant on top. Peel the eggs, slice them in half, and add them. Divide cucumber tomato salad between the bowls and then drizzle each bowl with some of the remaining lemon cilantro sauce. Serve with plantain chips for dipping / scooping. Enjoy!



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