This flavorful grain bowl packs a summery punch with roasted zucchini and eggplant on a bed of quinoa topped with arugula, roasted turmeric chickpeas, and fresh, refreshing tzatziki.
Jump to RecipeWarmer weather always gets me in the mood for a good grain bowl. This plant-based bowl fits the bill with plenty of tasty veggies and a punch of flavor. It’s fresh, unique, and exactly what you need this summer!
We’ll start by getting our vegetables prepared and ready for the oven. If you’ve never cut up an eggplant before, I have a couple quick tips for you! I like to slice it in half length-wise first. Then, I score the insides into cubes, flip it inside out, and cut the cubes away from the skin.
Once your eggplant and zucchini are chopped, set them aside. We’ll be cooking a lot at once, so it’s good to have them ready to go in advance!
Then, drain and rinse your chickpeas. Pat them dry with a clean dish towel or paper towels. This will help them roast better! Toss them with a tablespoon of olive oil and the ground turmeric. Spread them evenly onto a lined baking sheet and roast at 425 degrees Fahrenheit for about 30 minutes, or until they’re golden brown. Stir about halfway through for even browning.
While your chickpeas are roasting, rinse your quinoa. Bring it and 2 cups of water to a boil on the stove. Then cover, reduce heat to low, and simmer for 15-20 minutes, or until quinoa is tender and all the water has been absorbed. Once cooked, fluff well with a fork and set aside.
After starting your quinoa, it’s time to get your veggies in the oven. Toss your eggplant and zucchini with a tablespoon of olive oil, ground cumin, and smoked paprika. Spread onto a second lined baking sheet and roast for about 15 minutes, or until vegetables can be easily pierced with a fork.
While everything is cooking, prepare your tzatziki sauce. Mince your English cucumber. Press it with a clean dish towel or paper towels to remove excess moisture. You can set a cutting board, bowl, or other object onto your English cucumber wrapped in a towel to help release moisture.
While pressing your cucumber, mince your garlic and finely chop your fresh dill and mint.
Then, mix together your minced English cucumber, garlic, Greek yogurt, lemon juice, fresh dill, fresh mint, and salt.
Once everything is cooked, layer individual bowls with quinoa, roasted zucchini and eggplant, and arugula. Top with tzatziki sauce and roasted chickpeas and enjoy!
If you try this recipe please let me know your thoughts in the comment section. I’d love to see your creations–if you share them online please tag me @HookomOnHealth and use the hashtag #HookomOnHealth.
Eggplant Quinoa Bowl with Turmeric Chickpeas and Tzatziki
Ingredients
- 1 (15 oz) can chickpeas drained, rinsed, and patted dry
- 2 tbsp olive oil
- 1/2 tsp ground turmeric
- 1 cup dry quinoa rinsed
- 1 medium eggplant peeled and cut into ~1 inch cubes
- 1 zucchini sliced and cut into ~1 inch pieces
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 cups arugula
Tzatziki Sauce
- 1/2 English cucumber minced and pressed to remove excess liquid
- 1 clove garlic minced
- 1 1/2 cups Greek yogurt
- 1 1/2 tbsp lemon juice
- 2 tsp fresh dill finely chopped
- 2 tsp fresh mint finely chopped
- 1/2 tsp salt
Instructions
- Preheat oven to 425 degrees Fahrenheit and line two baking sheets with foil or parchment paper.
- Toss chickpeas with 1 tablespoon of olive oil, and ground turmeric. Spread evenly onto a baking sheet and roast for about 30 minutes, or until chickpeas are golden brown. Stir halfway through.
- Place quinoa and 2 cups of water into a medium saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes, or until quinoa is tender and all the water has been absorbed. Fluff with a fork and set aside.
- Toss eggplant and zucchini with the remaining tablespoon of olive oil, ground cumin, and smoked paprika. Spread evenly onto second baking sheet and roast in oven for about 15 minutes, or until vegetables can be easily pierced with a fork.
- To make the tzatziki sauce, stir together English cucumber, garlic, Greek yogurt, lemon juice, fresh dill, fresh mint, and salt.
- Once everything is cooked, layer individual bowls with quinoa, roasted zucchini and eggplant, and arugula. Top with tzatziki sauce and roasted chickpeas.
Video
Notes
- Spinach, kale, or other dark green leafy vegetable can be used instead of arugula, if desired.
- Garnish individual bowls with lemon slices, if desired.
- Press minced English cucumber with a clean dish towel or paper towels to remove the excess moisture and prevent a watery tzatziki sauce.
- I highly recommend using fresh herbs for the tzatziki sauce, but if using dried, use 1/3 the amount.
- Ground black pepper can be added to season tzatziki sauce, if desired.