Description
A healthy and delicious bowl filled with quinoa, roasted eggplant and chickpeas, topped with avocado, salsa, and cilantro.
Ingredients
Scale
- 1 medium Eggplant (cut into cubes)
- 1 can Chickpeas (drained and rinsed)
- 1 cup Quinoa (rinsed)
- 2 cups Vegetable Broth
- 1 tablespoon Olive Oil (for roasting)
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 medium Avocado (sliced)
- 1 cup Salsa (store-bought or homemade)
- 1/4 cup Fresh Cilantro (chopped)
- 1 lime (cut into wedges)
Instructions
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
- Preheat the oven to 400°F (200°C). Toss eggplant and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway through.
- In each bowl, layer quinoa, roasted eggplant and chickpeas, avocado slices, salsa, and cilantro. Serve with lime wedges on the side.
Notes
- This dish is versatile and can be adjusted based on available vegetables or beans.
- For extra flavor, consider adding spices like garlic powder or onion powder.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg