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


Recipe Intro From feedfeed

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

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

Details

Prep time 15mins
Cook time 45mins
Serves or Makes: 1-2
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Recipe

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.