Eggplant Grain Bowl (Printable)
Roasted eggplant and veggies over fluffy quinoa, drizzled with a creamy tahini dressing for a wholesome meal.
# What You Need:
→ Grains
01 - 1 cup quinoa (or brown rice, farro, or bulgur)
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Roasted Vegetables
04 - 1 large eggplant, diced (about 1 pound 2 ounces)
05 - 1 red bell pepper, diced
06 - 1 medium zucchini, sliced
07 - 3 tablespoons extra-virgin olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - Salt and freshly ground black pepper, to taste
→ Fresh Components
11 - 1 cup cherry tomatoes, halved
12 - 1/4 cup fresh flat-leaf parsley, chopped
13 - 1/4 cup pomegranate seeds (optional)
14 - 1/4 small red onion, thinly sliced
→ Tahini Dressing
15 - 3 tablespoons tahini
16 - 2 tablespoons fresh lemon juice
17 - 1 tablespoon extra-virgin olive oil
18 - 1 to 2 tablespoons water (to thin)
19 - 1 small garlic clove, minced
20 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Toss the diced eggplant, red bell pepper, and zucchini with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden brown and fork-tender.
03 - While the vegetables roast, rinse the quinoa thoroughly under cold running water. Combine the quinoa, water, and salt in a medium saucepan and bring to a rolling boil. Reduce the heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - In a small mixing bowl, whisk together the tahini, lemon juice, olive oil, and minced garlic. Add water one tablespoon at a time until the dressing reaches a smooth, pourable consistency. Season with salt and pepper to taste.
05 - Divide the fluffy quinoa among four bowls. Arrange the roasted vegetables over the grains, then top with halved cherry tomatoes, sliced red onion, and chopped parsley. Drizzle generously with the tahini dressing and sprinkle with pomegranate seeds if desired.
06 - Serve warm or at room temperature. The bowls can also be refrigerated for up to 3 days, making them excellent for meal prep.
# Expert Tips:
01 -
- The roasted eggplant gets this impossibly creamy center while the edges go crispy and golden, and you will want to eat it straight off the pan before it ever reaches a bowl.
- Tahini dressing ties everything together with a nutty tang that makes each bite feel complete, no extra sauces needed.
02 -
- Crowding the baking sheet is the fastest way to steamed soggy vegetables instead of the roasted golden ones you want, so use two sheets if necessary.
- Tahini seizes up when you first add liquid, but keep whisking and adding water gradually and it will turn silky smooth.
03 -
- Salt your diced eggplant and let it sit for fifteen minutes before roasting to draw out excess moisture and help it brown beautifully instead of turning soggy.
- A pinch of cayenne or a squirt of sriracha in the tahini dressing adds a warming kick that transforms the whole bowl without overpowering it.