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Japanese Summer Salad Bowl

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 Bowls
Ingredients Method

Ingredients
  

  • 16 oz. fresh spinach
  • 1 large bunch fresh basil stems removed
  • 2 medium eggplant sliced in half lengthwise
  • 1 medium Japanese pumpkin
  • 1/2 cup jicama
  • 2 tablespoons pantry peanut sauce
  • 2 tablespoons apple cider vinegar
  • sesame seeds
  • pistachios

Method
 

  1. Line the tray of a broiler with foil and arrange eggplant and pumpkin slices in a single layer if possible. Drizzle with 2 tablespoons sesame oil and sprinkle with mineral salt. Cook for about 20 minutes, flipping the pieces halfway through.
  2. Peel the jicama and cut into small matchstick pieces.
  3. Water down 2 tbsp. of prepared peanut sauce with 2 tablespoons apple cider vinegar in a small bowl.
  4. Divide greens into two bowls (you won’t use them all) and coat with the peanut sauce.
  5. Top each bowl with eggplant, pumpkin, and jicama, and sprinkle sesame seeds and pistachios as desired. Keep extra sauce on the side for dipping.