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Roasted Eggplant & Tahini Grain Bowl Recipe

Roasted Eggplant & Tahini Grain Bowl Recipe
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★★★★★

5 from 19 reviews

This wholesome Roasted Eggplant & Tahini Grain Bowl combines tender roasted eggplant with a zesty grain base and a creamy tahini dressing, topped with fresh veggies and toasted sesame seeds. It’s a flavorful, nutritious, and satisfying vegetarian meal perfect for lunch or dinner.

Ingredients

Scale

Roasted Eggplant:

  • 2 medium eggplants, diced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • Salt & black pepper, to taste

Grain Base:

  • 1 cup cooked quinoa, farro, or brown rice
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • Salt, to taste

Tahini Dressing:

  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1–2 tbsp water (to thin to drizzle consistency)
  • Salt & pepper, to taste

Toppings:

  • ½ cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • 2 tbsp chopped fresh parsley
  • 1 tbsp toasted sesame seeds
  • Optional: crumbled feta

Instructions

  1. Roast the Eggplant: Preheat your oven to 425°F (220°C). Toss the diced eggplant with olive oil, smoked paprika, ground cumin, salt, and black pepper until evenly coated. Spread the eggplant pieces on a baking sheet in a single layer and roast for 20 to 25 minutes, until they are tender and lightly caramelized, stirring halfway through for even cooking.
  2. Prepare the Grain Base: In a bowl, combine the cooked quinoa, farro, or brown rice with olive oil, fresh lemon juice, lemon zest, and salt. Gently fluff the grains with a fork to mix everything well and maintain a light, fluffy texture.
  3. Make the Tahini Dressing: Whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and black pepper in a small bowl. Gradually add water, one tablespoon at a time, stirring continuously until the dressing achieves a smooth, drizzleable consistency.
  4. Assemble the Bowl: Divide the prepared grain base evenly among serving bowls. Top each bowl with the roasted eggplant pieces, halved cherry tomatoes, diced cucumber, and if using, sprinkle crumbled feta cheese on top.
  5. Finish & Serve: Drizzle the tahini dressing generously over each bowl. Garnish with chopped fresh parsley and toasted sesame seeds. Serve the bowls warm or at room temperature for a delicious and nourishing meal.

Notes

  • You can use quinoa, farro, or brown rice for the grain base depending on your preference or dietary needs.
  • For a vegan version, omit the optional feta topping or substitute with a plant-based cheese.
  • If you prefer a spicier dressing, add a pinch of cayenne pepper or a dash of hot sauce to the tahini dressing.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the grain and eggplant before assembling and adding fresh toppings and dressing.
  • To save time, the eggplant can be roasted ahead of time and stored separately until ready to serve.

Nutrition

Keywords: roasted eggplant, tahini dressing, grain bowl, vegetarian recipe, Mediterranean bowl, healthy lunch, quinoa bowl, roasted vegetables

Find it online: https://maicook.com/roasted-eggplant-and-tahini-grain-bowl-recipe/