Roasted Eggplant Grain Bowl (Printer-friendly)
Roasted eggplant and vegetables over fluffy quinoa, drizzled with a zesty lemon tahini dressing.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Roasted Vegetables
04 - 1 large eggplant (about 1.1 lb), diced
05 - 1 red bell pepper, diced
06 - 1 medium zucchini, sliced
07 - 3 tablespoons 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 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 adjust consistency
19 - 1 small garlic clove, minced
20 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - Toss the diced eggplant, red bell pepper, and sliced zucchini with olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until the vegetables are golden and tender.
03 - While the vegetables roast, rinse the quinoa under cold running water. Combine the quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook 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 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 fluffed quinoa among four bowls. Arrange the roasted vegetables, cherry tomatoes, sliced red onion, and chopped parsley over each portion. Drizzle generously with the tahini dressing. Sprinkle 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 smoky roasted vegetables against the bright, creamy tahini dressing create a contrast that keeps every bite interesting.
- It comes together on a single baking sheet and one saucepan, which means cleanup is almost effortless.
- You can swap grains and toppings based on whatever is lingering in your fridge, so it never feels repetitive.
02 -
- Eggplant needs space on the pan to roast properly, and overcrowding will steam it instead of caramelizing it.
- Tahini dressing thickens as it sits, so always whisk in a splash of water just before serving to bring it back to a drizzleable consistency.
03 -
- Salt the diced eggplant and let it rest for ten minutes before roasting to draw out excess moisture and help it brown more deeply.
- Toast the cumin in the dry saucepan for thirty seconds before adding the quinoa and water, because that one extra step deepens the flavour of the entire bowl.