"A vegan buddha bowl inspired from Mediterranean's cuisine with egglplant dip, roasted zucchini and many other good things."
Summer Nourish Bowl
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A Note from Feedfeed
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.
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- Recipe Card
Prep time 15mins
Cook time 45mins
Serves or Makes: 1-2
Recipe Card
ingredients
- 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
Method
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.