Spiced Roasted Eggplant Buddha Bowl
Buddha bowls have become a symbol of a healthy lifestyle in recent years. This version with spiced roasted eggplant and quinoa is not only delicious but also incredibly nutritious. The colorful ingredients are in perfect harmony with each other, making every bite a unique taste experience. This dish is an ideal choice for those who want to spice up their everyday meals with a little creativity and combine different flavors in one bowl. The roasted texture of the eggplant goes perfectly with the rich flavor of tahini, while the fresh spinach and avocado add lightness to the dish.
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Ingredients for this recipe
Servings: 2
2
Eggplant
3
tbsp
Olive oil
2
cloves
Garlic
5
g
Spices (cumin, paprika, turmeric)
150
g
Quinoa
100
g
Fresh spinach
200
g
Chickpeas
1
Avocado
1
tbsp
Lemon juice
2
tbsp
Tahini
1
tbsp
Sesame seeds
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Preparation Steps
1
Wash the eggplant, slice it into thick rounds, salt them generously, and let them sit for 10 minutes to draw out any bitterness.
2
Rinse the eggplant slices and brush them with olive oil. Sprinkle with the spices and roast in a preheated oven at 400°F (200°C) for 25 minutes.
3
Meanwhile, cook the quinoa according to package directions and let it cool slightly.
4
Prepare the remaining ingredients: slice the avocado, wash the spinach, and drain the chickpeas.
5
In a bowl, place the quinoa as a base, then arrange the roasted eggplant, spinach, chickpeas, and avocado on top.
6
Drizzle the bowl with tahini and lemon juice, then sprinkle with sesame seeds. Garnish with fresh parsley before serving.
