Provençale Bowl


Level: Easy

Servings: 4

Total Time: 50 minutes

Active Time: 20 minutes


A delightful mix of textures and flavors! The roasted tomato & eggplant mixture are nicely complimented by the crunch of the zucchini patties and the crispness of fresh lettuce. Drizzling a generous serving of pesto over the bowl really ties it all together. Pro tip: finishing the patties in the oven (see step 5) works really well for zucchini and other veggies with high water content, giving them a nice crisp and chew.



  • Patties

    • 1 package ‘Adda Veggie Protein Mix

    • 2 cups grated or pulsed zucchini

    Roasted Veggies

    • 1 medium eggplant, diced

    • 4 medium tomatoes, diced (or 2 cups cherry tomatoes, halved)

    • ½ red pepper, diced

    • 1 onion, diced

    • 8 cloves garlic, sliced

    • 2 tablespoons olive oil

    • 2 teaspoons salt

    • 2 teaspoons dried thyme

    • ½ teaspoon crushed red chiles (optional)

    • 10 leaves red butter lettuce, torn into bite-size pieces

    • 2 cups Long grain brown rice

    • ¼ cup vegan basil pesto (see recipe below)

    • Basil leaves, for garnish



  1. Cook brown rice according to package instructions.

  2. Preheat the oven to 375 degrees F.

  3. Combine eggplant, tomatoes, red pepper, onion, garlic, olive oil, salt, thyme and crushed red chiles in a bowl and mix well. Spread in a single layer on a baking sheet and bake about 25 minutes, or until vegetables are beginning to brown.

  4. Meanwhile, make the ‘Adda Veggie zucchini patties according to package directions.  Heat a thin coating of olive oil in a skillet over medium-high heat. Shape the zucchini patties into small 2” patties and cook browned on both sides (2-3 minutes per side).

  5. Transfer patties onto a baking dish and heat in the oven for the final 5 minutes (optional).

  6. Assemble the bowls: Place a scoop of cooked brown rice in each bowl, and top with the roasted eggplant and tomato mixture, the ‘Adda Veggie zucchini patties and the lettuce. Drizzle the pesto over the top and garnish with basil leaves.

Vegan Basil Pesto

  • ⅓ to ½ cup extra virgin olive oil

  • 1 bunch basil leaves

  • ½ bunch Italian parsley leaves

  • Juice and zest of 1 lemon

  • 2 tablespoons toasted unsalted sunflower seeds

  • 1 clove garlic

  • 1 tablespoon white (or yellow) miso

  • 1 tablespoon nutritional yeast

  • ½ teaspoon salt


  1. Combine all ingredients, starting with the olive oil, in the bowl of a blender.

  2. Blend until smooth. If the pesto seems too thick, add additional oil and continue blending until smooth. Taste and add additional salt or lemon if necessary.