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Mediterranean Quinoa Bowls

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 4 bowls
Calories 412kcal


for the eggplant:

for the quinoa bowls:


  • 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!



* 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.


Serving: 1bowl | Calories: 412kcal | Carbohydrates: 61g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Sodium: 520mg | Potassium: 955mg | Fiber: 17g | Sugar: 10g | Vitamin A: 790IU | Vitamin C: 15mg | Calcium: 134mg | Iron: 6mg