Summer Nourish Bowl
"A vegan buddha bowl inspired from Mediterranean's cuisine with egglplant dip, roasted zucchini and many other good things."
-- @carolinesrecipes

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We love the amount of summer produce in this bowl! Sauteed zucchini, grated carrots, quinoa and baba ganoush come together to make a nourishing, filling lunch or dinner


Prep time 15mins
Cook time 45mins
Serves or Makes: 1-2
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  • 1 eggplant, halved
  • Olive oil
  • 1 zucchini, sliced
  • 1/ 2 cup mushrooms, halved
  • Salt and black pepper
  • 1 tablespoon tahini
  • 1/ 2 lemon, juiced
  • 1/ 2 cup red quinoa, cooked according to package directions
  • 2 handfuls baby spinach
  • 1 heaping cup grated carrots
  • 2 handfuls cherry tomatoes
  • 1 bunch radishes, thinly sliced
  • Parsley, for garnish


  • Step 1

    Preheat oven to 400ºF. Drizzle eggplant with oil, making sure to coat both sides. Bake for 30 minutes.

  • Step 2

    Toss zucchini with oil, then spread out on a baking sheet in a single layer. Place in oven with eggplant and roast for 10 minutes. Add mushrooms to the pan and cook 5 more minutes. Season with salt and pepper.

  • Step 3

    Once eggplant is cooked, scoop out the flesh and add to blender with tahini, lemon juice, salt and pepper. Blend until smooth.

  • Step 4

    Divide quinoa into bowls. Top with spinach, carrots, cherry tomatoes, zucchini, mushrooms and eggplant mixture. Garnish with fresh parsley and sliced radishes.