Eggplant Grain Bowl with Tahini (Printable)
Roasted eggplant and quinoa bowl with fresh veggies and creamy tahini dressing—wholesome Mediterranean-inspired meal.
# Ingredient List:
→ Grains
01 - 1 cup quinoa, rinsed (or brown rice, farro, or bulgur)
02 - 2 cups water
03 - ½ teaspoon kosher salt
→ Roasted Vegetables
04 - 1 large eggplant, diced into ¾-inch cubes (about 1.1 lb)
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 - ½ teaspoon ground cumin
10 - Kosher salt and freshly ground black pepper, to taste
→ Fresh Components
11 - 1 cup cherry tomatoes, halved
12 - ¼ cup fresh flat-leaf parsley, roughly chopped
13 - ¼ cup pomegranate seeds (optional)
14 - ¼ small red onion, thinly sliced into 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 thin
19 - 1 small garlic clove, minced
20 - Kosher salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a large bowl, toss the diced eggplant, red bell pepper, and zucchini with the olive oil, smoked paprika, cumin, and a generous pinch of 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 the edges are golden and the flesh is 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 from the heat and let stand, covered, for 5 minutes. Fluff gently with a fork.
04 - In a small bowl, whisk together the tahini, lemon juice, olive oil, and minced garlic. Add warm water one tablespoon at a time, whisking after each addition, until the dressing reaches a smooth, pourable consistency. Season with salt and pepper to taste.
05 - Divide the fluffed quinoa evenly among four bowls. Arrange the roasted vegetables, cherry tomatoes, sliced red onion, and chopped parsley over each portion. Drizzle generously with the tahini dressing and sprinkle with pomegranate seeds if desired.
06 - Serve the bowls warm or at room temperature. The components can be prepared ahead and stored separately for easy assembly throughout the week.
# Expert Tips:
01 -
- The smoky roasted vegetables and creamy tahini dressing create a flavor combination that tastes far more indulgent than it actually is.
- Everything cooks on one sheet pan and one pot, which means cleanup is almost embarrassingly easy for a meal this beautiful.
02 -
- Eggplant acts like a sponge, so toss it with oil quickly and get it into the oven before it absorbs everything and dries out.
- Tahini dressing thickens as it sits, so always make a little extra and have warm water nearby to loosen it right before serving.
03 -
- Salt your diced eggplant and let it sit for ten minutes before roasting to draw out excess moisture, which helps it caramelize instead of steaming.
- Double the tahini dressing recipe every single time, because you will want to put it on salads, roasted potatoes, sandwiches, and honestly straight from a spoon.