Eggplant & Chickpea Buddha Bowl -

In recent years, the Mediterranean Bliss Buddha Bowl has emerged as a beacon of healthy, vibrant eating, enticing food lovers with its harmonious blend of flavors and nutrients. This dish encapsulates the essence of Mediterranean cuisine, known for its emphasis on fresh ingredients and wholesome recipes. The Buddha bowl, in particular, has gained traction in modern culinary circles, thanks to its versatility and ease of preparation, making it an ideal choice for anyone looking to embrace a healthier lifestyle.

Eggplant & Chickpea Buddha Bowl

Discover the Mediterranean Bliss Buddha Bowl, a vibrant and healthy dish that's perfect for any meal. This bowl is a delightful mix of roasted eggplant, protein-rich chickpeas, and fluffy quinoa, all drizzled with creamy tahini sauce. Not only is it easy to make and customizable to suit various dietary preferences, but it also offers a beautiful presentation and a balance of flavors. Embrace healthy eating with this nutritious, plant-based option that brings the essence of Mediterranean cuisine right to your table.

Print Recipe Pin Recipe

Ingredients

1 medium eggplant, diced

1 can (15 oz) chickpeas, drained and rinsed

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 red bell pepper, chopped

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon cumin

1 teaspoon turmeric

2 tablespoons olive oil

Salt and pepper, to taste

1 cup baby spinach or mixed greens

½ cup cherry tomatoes, halved

¼ cup tahini sauce (store-bought or homemade)

Fresh parsley, chopped, for garnish

Lemon wedges for serving

Instructions

Roasting the Eggplant:

- Preheat your oven to 400°F (200°C).

- In a bowl, toss the diced eggplant with 1 tablespoon of olive oil, smoked paprika, salt, and pepper.

- Spread the eggplant on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and tender.

Cooking the Chickpeas:

- In a skillet over medium heat, add 1 tablespoon of olive oil.

- Add the diced red onion and cook until translucent, about 3-4 minutes.

- Stir in the minced garlic and cook for an additional 1 minute.

- Add the chickpeas, cumin, turmeric, salt, and pepper. Cook, stirring occasionally, until warmed through and slightly crispy, about 5-7 minutes.

Cooking the Quinoa:

- In a pot, bring the vegetable broth to a boil.

- Add the quinoa, reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed.

- Remove from heat and fluff with a fork. Let it sit covered for an additional 5 minutes.

Assembling the Buddha Bowl:

- In a large bowl, or individual serving bowls, layer the cooked quinoa as the base.

- Add roasted eggplant, sautéed chickpeas, chopped red bell pepper, baby spinach, and cherry tomatoes.

- Drizzle with tahini sauce and toss gently to combine.

Garnishing:

- Finish by garnishing with fresh parsley and serving with lemon wedges on the side for a fresh squeeze.

Enjoy your delightful Mediterranean Bliss Buddha Bowl packed with flavors and nutrients!

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4