Sprout & Sizzle Power Bowl – Charred Eggplant, Microgreens & Sesame Salad

This isn’t your average salad — it’s a bold, crunchy, umami-packed bowl of flavor. Charred veggies, fresh leafy greens, microgreens, and nutty sesame seeds come together in a savory sesame-soy dressing that hits all the right notes. It’s clean fuel for gym-goers, foodies, and anyone who refuses to eat boring salads.

Ingredients:

• 1 cup mixed baby greens (frisée, arugula, romaine)
• 1/2 cup grilled or sautéed eggplant strips (charred edges for extra depth)
• 1 small tomato, sliced into wedges
• 1/4 cup fresh microgreens (radish, kale, or broccoli sprouts)
• 1 tsp white sesame seeds
• 1 tsp black sesame seeds

Dressing:

• 1 tbsp soy sauce (low-sodium)
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp honey or maple syrup
• 1 clove garlic, grated
• Pinch of chili flakes (optional)

Method (Chef-style):

1. Char the eggplant like you mean it.
Sear those strips on high heat with a touch of sesame oil. You want color, caramelization, and that soft smoky bite.

2. Build the base.
In a mixing bowl, toss the baby greens with tomato wedges — they should look vibrant, not drowned.

3. Whip up the dressing.
In a small bowl, mix soy sauce, sesame oil, vinegar, honey, grated garlic, and chili flakes. Taste it. It should punch you in the mouth — sweet, salty, spicy, balanced.

4. Bring it together.
Toss your charred eggplant into the salad. Drizzle the dressing — don’t soak it. Use just enough to coat everything evenly.

5. Top like a pro.
Finish with a generous sprinkle of white and black sesame seeds. Crown it with fresh microgreens for texture and that fresh earthy bite.

💡 Chef's Tip:

Serve it in a deep bowl for visual drama. Want more protein? Add grilled tofu, tempeh, or a soft-boiled egg sliced over the top.