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Beet eggplant Buddha bowl
Nutritious Buddha bowl with eggplant, beets, and fresh vegetables

Eggplant & Beet Quinoa Salad Bowl

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Salads
Meeting of earthy flavors (beet) and creamy textures (eggplant, avocado). The key here is prep: treating each element separately to bring out its best, then uniting on the plate. The lemon dressing serves a dual purpose: flavoring and helping digest the fiber-rich vegetables.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 360 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Skillet
  • Mixing bowl
  • Cutting board

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Cook quinoa, then cool. Cube eggplant, salt for 10 minutes, then wipe dry.

Tip: Salting firms eggplant flesh.
2 ✓

Fry eggplant golden brown in skillet with little oil.

Tip: Be patient, let one side brown before flipping.
3 ✓

Slice cooked beets and avocado. Mix dressing (oil, lemon, garlic, salt, pepper).

Tip: Shake dressing in small jar to emulsify.
4 ✓

Assemble bowl: quinoa, fried eggplant, beet slices, spinach, avocado.

Tip: Due to color riot, it's aesthetic not to mix but arrange in sections.
5 ✓

Drizzle with dressing, sprinkle with sesame seeds and parsley.

Recipe FAQ

Why is eggplant bitter?
Older varieties can be bitter, but modern ones rarely are. Salting helps avoid this anyway.
Can I make it cold?
This dish is excellent lukewarm or cold, making it perfect for lunch boxes.

Ingredients

  • 1 cup Quinoa
  • 1 small/medium Eggplant
  • 10 oz Cooked Beets (vacuum packed or home boiled)
  • 4 cups Fresh Spinach
  • 1 whole Avocado
  • 2 tbsp Olive Oil
  • 1 tbsp Lemon Juice (+ 1 tsp)
  • 1 clove Garlic
  • 1/4 bunch Fresh Parsley
  • 1 tbsp Sesame Seeds
  • 1 tsp Salt
  • 1 tsp Pepper