Plant-Based Mediterranean Bowl
A cozy, colorful bowl filled with roasted vegetables, grains, and a creamy tahini dressing that celebrates Mediterranean flavors.
Ingredients
Base Ingredients
- 1 cup Cooked quinoa A fluffy, protein-rich base.
- 1 can Chickpeas, drained and rinsed Hearty plant protein; swap for white beans if you prefer.
- 1 medium Eggplant, cubed Becomes tender and smoky when roasted; substitute with zucchini for a lighter option.
- 1 cup Cherry tomatoes, halved Bright, juicy pops of flavor.
- 1 medium Cucumber, diced Refreshing crunch.
- 1 small Red onion, thinly sliced Soak in lemon water if too sharp.
- 1/3 cup Kalamata olives, pitted and halved Briny depth; use green olives for a milder taste.
- 2 cups Baby spinach or arugula For a peppery green lift.
Tahini Dressing
- 3 tablespoons Tahini Adds creamy, nutty richness.
- 2 tablespoons Lemon juice Brightens the dish.
- 1 small clove Garlic, minced Warming aroma.
- Warm water to thin, salt and pepper to taste
Seasonings
- Smoked paprika, ground cumin, olive oil, salt, and pepper
Instructions
Preparation
- Preheat oven to 425°F (220°C). Toss cubed eggplant with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and tender.
- While eggplant roasts, warm your quinoa if it’s already cooked, or cook according to package instructions. Fluff with a fork and keep warm.
- In a small bowl, whisk tahini, lemon juice, minced garlic, salt, and warm water until creamy and pourable. Taste and adjust seasoning.
Assembly
- In a large bowl, combine chickpeas, halved cherry tomatoes, diced cucumber, sliced red onion, olives, and greens. Add a drizzle of olive oil and a squeeze of lemon; toss gently.
- To assemble, spoon a bed of quinoa, top with the chickpea-vegetable mixture, and crown with roasted eggplant. Drizzle with tahini dressing and scatter fresh herbs.
- Serve immediately while the eggplant is warm, or let guests build their own bowls.
Notes
Make components ahead to save time. Leftovers can be stored in an airtight container for up to 3 days. Reheat before serving.