Mediterranean Quinoa Bowls with Hummus

5 from 1 vote

Mediterranean Quinoa Bowls with Hummus

These Mediterranean hummus bowls are packed with quinoa, crispy chickpeas, and roasted eggplant. They're quick and easy to make, super healthy, and vegan.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Mediterranean

Keyword: mediterranean bowl recipes, quinoa bowl recipes, roasted eggplant recipes, vegan mediterranean recipes

Servings: bowls

Calories: 412kcal

Author: Alyssa

Ingredients

for the eggplant:

1 large eggplant
Cooking spray
s]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 and mint)
Tahini sauce to drizzle

Instructions

Preheat the oven to 425ºF. Slice the eggplant lengthwise, then cut into 1/2-inch pieces.
Place the eggplant on a baking sheet and coat it with cooking spray. Season on both sides with salt and pepper.
Bake for 25-30 minutes, flipping halfway through, until the eggplant is golden brown and crispy on the outside.
Get 4 bowls and add the following to each bowl: 1/2 cup chickpeas, 1/4 cup tomatoes, 1/2 cup quinoa, 1 cup arugula, 1/4 cup hummus, 2 tablespoons olives, and 1/4 of the eggplant.
Drizzle with tahini sauce and garnish with fresh herbs. Serve immediately or store in the fridge.

Video

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition