Colorful veggie bowls are my favorite option for lunch. The formula to success? Choose a grain, a green, two to three veggies to roast, a crunchy topping and a creamy dressing. This bowl right here has all of those components, looks beautiful, tastes delicious and is easy to make. Prep ahead to have on hand for busy days.
Serves 2
Ingredients: (preferably organic)
- 1 cup eggplant, diced
- 1 cup cauliflower, in florets
- 1 cup red pepper, diced
- 1 can chickpeas, drained
- 1 tbsp avocado oil
- a sprinkle smoked paprika powder
- pink Himalayan salt, to taste
- 4 cups arugula, washed
- fresh parsley, chopped
Quinoa
- ½ cup quinoa, soaked overnight
- 1 tsp tamari
- a squeeze of lemon
- a pinch of salt
Green Tahini Dressing
- ¼ cup tahini
- ½ cup cold water
- 2 tbsp olive oil
- ½ lemon, juiced
- ½ bunch cilantro, chopped
- ½ bunch parsley, chopped
- ½ clove garlic
- ½ tsp pink Himalayan salt
Directions:
01. Place the diced eggplant in a small bowl, sprinkle generously with salt and let sit for 20 minutes. This will get rid of the excess water and make the eggplant soft on the inside and crispy on the outside. Pat dry before you use it.
02. Make the quinoa: in a small pot, add the rinsed quinoa with ½ cup fresh water and tamari, lemon juice and salt. Bring to a boil and simmer covered on low heat for 15 minutes until the water is absorbed. Fluff with a fork.
03. Pre-heat the oven to 180 degrees. On a parchment paper lined baking sheet, spread out the eggplant, cauliflower, red pepper and chickpeas. Drizzle with avocado oil and season with salt, adding some paprika powder to the chickpeas. Bake for 30 minutes.
04. Make the dressing: combine all ingredients in a high speed blender and blend until creamy.
05. In two bowls, arrange the arugula, quinoa, roasted veggies and chickpeas. Drizzle with green tahini dressing and sprinkle with fresh parsley. Enjoy!
