Grilled Eggplant Buddha Bowl
The Grilled Eggplant Buddha Bowl is a Mediterranean-inspired dish that combines the rich flavors of fresh vegetables, quinoa, and grilled eggplant. The slightly smoky flavor of the eggplant and the proteins found in quinoa make an ideal pairing, while the avocado and spinach add freshness to the dish. This dish is a perfect choice for anyone who wants to quickly conjure up something nutritious and special. It is easy to vary, and the sesame seeds add extra crunch to the flavors in the bowl.
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Ingredients for this recipe
Servings: 2
2
Eggplant
150
g
Quinoa
100
g
Spinach
150
g
Chickpeas
1
Avocado
2
tbsp
Lemon juice
3
tbsp
Olive oil
1
tsp
Garlic powder
1
tsp
Salt
0.5
tsp
Black pepper
2
tbsp
Sesame seeds
1
packet
Fresh parsley
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Preparation Steps
1
Slice the eggplant lengthwise into thin slices. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Grill in a hot skillet for 3-4 minutes per side, or until tender and nicely charred.
2
Cook the quinoa according to package directions, then let it cool slightly.
3
Toast the chickpeas in a skillet with a little olive oil until slightly crispy. Season with salt and pepper.
4
Wash the spinach and gently toss with a little lemon juice and olive oil.
5
In a deep bowl, arrange the grilled eggplant slices, cooked quinoa, sautéed spinach, toasted chickpeas, and sliced avocado. Sprinkle with sesame seeds and chopped parsley.
6
Before serving, drizzle with fresh lemon juice and add more olive oil to taste. Serve immediately.
