Mediterranean Quinoa Hummus Bowls

These Mediterranean quinoa bowls combine quinoa, roasted eggplant, crispy chickpeas, and hummus for a healthy and satisfying vegan meal. High protein, flavorful & great for meal prep too!

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Keyword hummus, quinoa bowl

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings bowls

Calories 412kcal

Ingredients

for the eggplant:

1 large eggplant
cooking spray
salt & pepper to taste

for the quinoa bowls:

2 cups crispy chickpeas
1 cup chopped cherry tomatoes
2 cups cooked quinoa
4 cups arugula
1 cup classic hummus
1/2 cup kalamata olives, diced
fresh herbs to garnish (like parsley)
Tahini sauce to drizzle

Instructions

Begin with the eggplant: preheat the oven to 425ºF. Slice eggplant into 1/2" rounds, then slice those rounds in half. Place on a baking sheet and spray with cooking spray. Season with salt and pepper on both sides. Bake for 25 - 30 minutes, flipping halfway through, until golden brown and crispy on the outside.
Prepare four bowls. Add to each: 1/2 cup chickpeas, 1/4 cup tomatoes, 1/2 cup quinoa, 1 cup greens, 1/4 cup hummus, 2 tablespoons olives. Drizzle with tahini sauce and garnish with fresh herbs.
Serve immediately and enjoy!

Video

Notes

* If making at home, I like to make a double or triple batch of the chickpeas and keep them for salads (or as a snack) throughout the week. Just store the leftovers in an airtight container in a cool, dry place.

Nutrition