Roasted Eggplant & Tahini Bowl

Directions

1. Preheat oven to 450°F. Scatter cubed eggplant on paper towel, sprinkle with salt and let sit for 10-15 min. Pat down access moisture with a paper towel.
2. In a saucepan heat 1 tbsp of oil over medium heat with minced garlic, add quinoa and stir, add broth and bring to boil over medium-high heat. Reduce heat to maintain a simmer, cover and cook until the liquid has been absorbed, about 15 minutes. Remove from heat and keep covered. 
3. On a large baking sheet, spread out eggplant and sweet potatoes. Drizzle with 3 tbsp olive oil and season with salt, pepper, and sumac. Roast in oven, stirring occasionally, until charred and softened, about 25 minutes. 
4. In a small food processor add all the ingredients for the tahini sauce leaving out the parsley. Blend until smooth, stir in parsley.
5. Arrange quinoa in bowls. Top with roasted veggies, shredded cabbage and pomegranate seeds, drizzle tahini sauce on top, garnish with fresh parsley.