Quinoa Bowl With Crispy Brussels Sprouts, Eggplant and Tahini
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 2tablespoons fresh lemon juice, plus more as needed
- 1garlic clove, finely grated or minced
- ¼teaspoon kosher salt, plus more as needed
- ¼cup extra-virgin olive oil
- 3tablespoons tahini
- 1pound brussels sprouts, cleaned and trimmed (halved if they’re larger than 1 inch)
- 1½pounds eggplant, cut into 1½-inch pieces
- Extra-virgin olive oil
- ½teaspoon kosher salt, plus more as needed
- 1cup quinoa
- 2tablespoons fresh lemon juice
- 1tablespoon honey or agave syrup
- Large pinch of red-pepper flakes, plus more for serving
- 1cup cherry tomatoes, quartered
- Fresh mint leaves, for serving
For the Dressing
For the Grain Bowl
Nutritional analysis per serving (4 servings)
507 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 56 grams carbohydrates; 14 grams dietary fiber; 12 grams sugars; 14 grams protein; 403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees.
- Step 2
Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin pourable sauce; taste and add more salt and lemon juice if needed. Set aside.
- Step 3
Prepare the grain bowl: Place the brussels sprouts on a rimmed baking sheet, and the eggplant on another. Toss all vegetables with just enough olive oil and salt to coat. Roast brussels sprouts for 17 to 22 minutes and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
- Step 4
While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and ¼ teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Transfer to a medium bowl and set aside.
- Step 5
In a small bowl, whisk together lemon juice, honey or agave, remaining ¼ teaspoon salt and the red-pepper flakes. As soon as the eggplant is done, toss immediately with the lemon red-pepper mixture to coat. Taste and adjust seasoning, if necessary.
- Step 6
To serve, place quinoa in four bowls. Divide brussels sprouts, eggplant and tomatoes among the bowls, mounding the vegetables next to one another on top of the quinoa. Generously drizzle tahini dressing over the bowls and garnish with mint and more red-pepper flakes.
Private Notes
Comments
I appreciate the article about eating less meat. I will try this quinoa bowl today. Would be great to have more recipes for plant based eating including a listing of interesting dressings to make plant based eating interesting. Thank you Melissa!
I would also roast the tomatoes - I actually roast all the vegetables on one sheet pan - just add them in separately - the tomatoes would just be for 10 minutes
Must depend upon the quinoa. I've been cooking quinoa for about a decade using roughly 2:1 ratio of water:quinoa and it comes out perfect 99% of the time. I occasionally have to add another few tablespoons of water if I didn't lower the flame soon enough, or didn't lower it far enough; or conversely, let a little of the liquid cook off. I always let it sit in the pot, covered, off the heat, for about 10 minutes after cooking and then fluff with a fork.
made with cabbage instead brussels sprouts. heat two sheet pans, add olive oil and heat for a couple of minutes, then arrange eggplant and cabbage sliced about a half inch thick. They will finish about the same time, and can put the leftover cabbage back in oven after serving so the outer layers will get even more crispy (need to recrisp after refrigerating though). just drizzle the lemon juice and honey on the eggplant in its serving bowl and served chili crunch at the table. mix the tahini into the hot quinoa (cook it with better than bouillon instead of salt) to soften, and just add the rest of the dressing ingredients to the quinoa.
I subbed sweet potatoes for eggplant, dill for mint. I cooked the quinoa in veggie stock to add a bit more flavor. I didn’t add the 1/4 tsp salt since it was salty enough. Added 3 garlic cloves to the tahini sauce Also added the lemon honey mixture to the tomatoes instead of potatoes.
I just bought more eggplant and Brussels sprouts today to make this for a second time. The flavor is fantastic, either hot or cold. I did add shrimp and roasted butternut squash to leftovers for additional color and tastes.