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Spiced roasted eggplant Buddha bowl
Tasty and nutritious vegetarian Buddha bowl with roasted eggplant and quinoa

Spiced Roasted Eggplant Buddha Bowl

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses Quick Meals
The concept of a Buddha bowl is built on balance: a colorful harmony of carbohydrates, protein, healthy fats, and fiber on a single plate. Here, the eggplant isn't soaking in oil but gets a spiced crust in the oven while the inside bakes to a creamy texture. The secret lies in prepping the eggplant: salting draws out water and densifies the flesh, so it absorbs less fat and browns better.
🕒 Prep Time 25 mins
🍳 Cook Time 25 mins
⌛ Total Time 50 mins
🍽️ Servings 2 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking sheet with parchment paper
  • Strainer for washing quinoa
  • Kitchen paper towels

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Cube the eggplant into 3/4-inch pieces. Salt generously and let sit for 15 minutes in a colander or on paper towels.

Tip: Salt draws water out of cells via osmosis. Pat dry afterwards for a crispier result.
2 ✓

Preheat oven to 400°F (200°C). Toss the dried eggplant with oil, crushed garlic, cumin, and paprika. Spread on the baking sheet.

Tip: Don't overcrowd; leave space between cubes so steam can escape.
3 ✓

Roast for 25-30 minutes, tossing halfway through, until golden brown and soft.

Tip: Caramelization (Maillard reaction) provides the flavor.
4 ✓

Meanwhile, rinse quinoa thoroughly with hot water, then cook in double the amount of salted water (approx. 15 mins). Let rest covered.

Tip: Rinsing removes saponin, which would make it bitter.
5 ✓

Assemble the bowl: quinoa at the bottom, topped with roasted eggplant, rinsed chickpeas, fresh spinach, and sliced avocado.

Tip: The play of colors is important for the Buddha bowl experience.
6 ✓

Whisk tahini with lemon juice and a little water, then drizzle over the bowl. Sprinkle with sesame seeds and parsley.

Recipe FAQ

Is the eggplant bitter?
Today's eggplant varieties are rarely bitter, but salting ('sweating') definitely removes bitter compounds and excess water.
What is tahini?
Sesame seed paste. If it's too thick, mix with a little water and lemon juice to get a dressing consistency.

Ingredients

  • 2 medium Eggplants
  • 3 tbsp Olive Oil
  • 2 cloves Garlic
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • 3/4 cup Quinoa (uncooked)
  • 3.5 oz Fresh Baby Spinach
  • 1 can Chickpeas (15 oz)
  • 1 whole Ripe Avocado
  • 2 tbsp Tahini (sesame paste)
  • 1 tbsp Lemon Juice
  • 1 tbsp Sesame Seeds (toasted)
  • 1 bunch Parsley