Eggplant Grain Bowl (Printable Version)
Roasted eggplant and quinoa bowl with fresh vegetables and creamy tahini dressing. Mediterranean-inspired and vegan-friendly.
# Ingredient List:
→ 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, chopped
13 - 1/4 cup pomegranate arils (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 as needed
19 - 1 small garlic clove, minced
20 - Kosher salt and freshly ground black pepper, to taste
# How to Make:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside.
02 - Place diced eggplant, red bell pepper, and zucchini in a large bowl. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, salt, and pepper. Toss until evenly coated, then spread in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden brown and fork-tender.
03 - While vegetables roast, rinse quinoa thoroughly under cold running water. Combine quinoa, water, and salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff grains with a fork.
04 - In a small bowl, whisk together tahini, lemon juice, olive oil, and minced garlic. Add water one tablespoon at a time, whisking continuously, until the dressing reaches a pourable, creamy consistency. Season with salt and pepper to taste.
05 - Divide fluffed quinoa evenly among four bowls. Arrange roasted vegetables over each portion. Top with halved cherry tomatoes, sliced red onion, and chopped parsley. Drizzle generously with tahini dressing and scatter pomegranate arils over each bowl if desired.
06 - Serve immediately while warm or allow to cool to room temperature. Bowls can be stored covered in the refrigerator for up to 3 days.
# Expert Tips:
01 -
- The tahini dressing alone is worth making this, and you will want to put it on everything afterward.
- It reheats beautifully for lunch the next day, making it one of those rare bowls that actually tastes better as leftovers.
02 -
- Crowding the baking sheet will steam the eggplant instead of roasting it, so use two sheets if necessary and give those cubes room to breathe.
- Tahini brands vary wildly in thickness, so always thin the dressing gradually with water until it drips easily off a spoon.
03 -
- Salt the diced eggplant and let it sit for ten minutes before roasting to draw out excess moisture and help it caramelize rather than turn mushy.
- Toasting the cumin in the dry pan for thirty seconds before adding oil releases an intensity of flavor you will notice immediately.