Description
A hearty and healthy bowl combining roasted eggplant, spiced chickpeas, quinoa, and fresh vegetables.
Ingredients
Scale
- 1 large eggplant (diced)
- 2 tablespoons olive oil (for roasting)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 can chickpeas (drained and rinsed)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil (for sautéing)
- 1 cup cooked quinoa
- 1 cup cherry tomatoes (halved)
- 1 avocado sliced
- 1/2 cup fresh cilantro (chopped)
- 1 lime juiced
Instructions
- Preheat the oven to 400°F (200°C). Toss the diced eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and golden.
- In a skillet, heat olive oil over medium heat. Add the chickpeas, cumin, paprika, and garlic powder. Cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy.
- In each bowl, layer cooked quinoa, roasted eggplant, spiced chickpeas, cherry tomatoes, avocado slices, and cilantro. Squeeze lime juice over the top before serving.
Notes
- Feel free to add more vegetables or protein as desired.
- This dish can be served warm or cold.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg