Eggplant Grain Bowl (Printable)
Roasted eggplant and quinoa topped with fresh veggies and creamy tahini dressing for a wholesome, satisfying meal.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed (or substitute brown rice, farro, or bulgur)
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Roasted Vegetables
04 - 1 large eggplant (about 1.1 lb), diced into 3/4-inch cubes
05 - 1 red bell pepper, cored and diced
06 - 1 medium zucchini, sliced into half-moons
07 - 3 tablespoons extra-virgin olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon ground cumin
10 - Kosher salt and freshly ground black pepper, to taste
→ Fresh Components
11 - 1 cup cherry tomatoes, halved
12 - 1/4 cup fresh flat-leaf parsley, roughly chopped
13 - 1/4 cup pomegranate seeds (optional)
14 - 1/4 small red onion, thinly sliced into half-rings
→ Tahini Dressing
15 - 3 tablespoons tahini
16 - 2 tablespoons fresh lemon juice
17 - 1 tablespoon extra-virgin olive oil
18 - 1 to 2 tablespoons warm water, to adjust consistency
19 - 1 small garlic clove, minced
20 - Kosher salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Place the diced eggplant, red bell pepper, and sliced zucchini in a large bowl. Drizzle with the olive oil and sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss until evenly coated, then spread the vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until the edges are golden and the vegetables are 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 over medium-high heat. Reduce the heat to low, cover tightly, and simmer for 15 minutes or until all the liquid has been absorbed. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the grains gently with a fork.
04 - In a small mixing bowl, whisk together the tahini, lemon juice, olive oil, and minced garlic until smooth. Add warm water one tablespoon at a time, whisking after each addition, until the dressing reaches a pourable, drizzle-friendly consistency. Season with salt and pepper to taste.
05 - Divide the fluffy quinoa evenly among four serving bowls. Arrange the roasted vegetables over the grains, then scatter the halved cherry tomatoes, sliced red onion, and chopped parsley on top. Drizzle each bowl generously with the tahini dressing. Finish with pomegranate seeds if desired.
06 - Serve the bowls warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
# Expert Tips:
01 -
- The tahini dressing is so good you will catch yourself eating it off a spoon while the vegetables roast.
- Everything cooks on one sheet pan and one pot, which means cleanup takes about five minutes.
02 -
- Eggplant acts like a sponge and will soak up all the oil if you add it too slowly, so toss everything quickly and get it into the oven fast.
- Tahini seizes and gets thick when you add cold lemon juice, so use room temperature ingredients and add water gradually to fix it.
03 -
- Crowded vegetables steam instead of roast, so use two baking sheets if needed rather than piling everything onto one.
- Double the tahini dressing and keep the extra in the fridge because it is good on everything from salads to roasted carrots to sandwiches.