Mix eggplant with green beans in a bowl and coat with salt, avocado oil, salt, black pepper and garlic powder. Place into the oven on an oven-safe sheet pain for 30 minutes for 350’F.
2. Step
In a bowl, mix tofu with avocado oil, rice vinegar, coconut aminos and spices.Then, add nutritional yeast and put into the oven for 20 minutes at 350’F until crispy.
3. Step
On the side, in a bowl, mix spring mix, tomatoes and cucumbers. Mix together a dressing of hummus, lemon juice, and furikake seasoning and top salad with this.
4. Step
Assemble ‘nourish’ bowls using oven ingredients and serve.
