Roasted Eggplant Grain Bowl (Print View)
Roasted eggplant and hearty grains topped with a creamy, zesty tahini dressing for a nourishing plant-based 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
→ 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 - Kosher salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
02 - Place diced eggplant, bell pepper, and zucchini in a large bowl. Drizzle with olive oil, sprinkle with smoked paprika, cumin, salt, and pepper, and toss until evenly coated. Spread vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until golden and tender.
03 - While vegetables roast, rinse quinoa under cold running water and drain. Combine quinoa, water, and salt in a medium saucepan. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork.
04 - In a small bowl, combine tahini, lemon juice, olive oil, and minced garlic. Whisk until smooth, adding water one tablespoon at a time until the dressing reaches a pourable consistency. Season with salt and pepper to taste.
05 - Divide fluffed quinoa among four bowls. Arrange roasted vegetables over each portion. Top with cherry tomatoes, sliced red onion, and chopped parsley. Drizzle generously with tahini dressing and scatter pomegranate seeds over each bowl if desired.
06 - Serve immediately while warm or allow to cool to room temperature.
# Expert Hints:
01 -
- The tahini dressing is the kind of thing you will want to put on everything once you taste it.
- Roasting the eggplant with smoked paprika transforms it into something deeply savory and almost meaty.
- Everything cooks on one sheet pan and one pot so cleanup is refreshingly simple.
02 -
- Eggplant acts like a sponge so make sure you toss it thoroughly with oil before roasting or it will dry out.
- Tahini brands vary wildly in thickness so always have extra water nearby to adjust the dressing.
03 -
- Toast the quinoa in a dry pan for two minutes before adding water to bring out a nutty flavor you will not believe you ever lived without.
- Let the roasted vegetables rest for five minutes off the pan so they firm up slightly and hold their shape in the bowl.