Eggplant Quinoa Bowl with Turmeric Chickpeas and Tzatziki
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.
Servings 6 people
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.