Quinoa Buddha Bowls with Eggplant & Spinach

This vegan quinoa Buddha bowl with eggplant & spinach is an incredibly healthy, deliciously filling meal. A perfectly balanced plant-based recipe that requires little time & minimal ingredients!

What is a “Buddha bowl”?

Named for its big, round belly shape, a Buddha bowl can mean different things to different people. Simply put it’s a one-dish meal, typically vegetarian or vegan consisting of rice or whole grains, roasted veggies, dressing & plant proteins. Often served cold, but some versions are served with a warm base.

I’m not vegan or vegetarian, but I do love incorporating healthy plant-based recipes into my diet, as a way to fuel my body with super power-packed meals. Providing us with an energy source that’s proven to do a body good!

Three main components take the limelight here; quinoa, eggplant, & spinach. You don’t need a huge list of ingredients to create this tasty meal. I like to keep my recipes easy to follow & this one definitely fits into that category. And even though we’re only using 7 ingredients; you’ll find the taste to be quite flavorful!

Garlic spinach is another component of this quinoa bowl that’s made in minutes by simply sautéing fresh spinach with garlic. By including garlic we enhance the flavor of the spinach & make for a deliciously tasty addition.

What makes this meal healthy?

Eggplant, spinach, & quinoa are all considered superfoods in their own right. This means these delicious foods offer maximum nutritional benefits; packed with vitamins, minerals, & antioxidants. Plus, quinoa is complete protein & contains higher protein than any other grain!

A quick note on dressings:

Always be sure to check the nutrition label on store-bought dressings. Many companies load condiments with tons of unnecessary sodium & sugar. Some of my favorite store-bought Italian dressings are Bolthouse & Wishbone fat-free Italian. If you’ve got extra time, you can always make a healthier homemade version.

Can I meal-prep this recipe?

Absolutely! This recipe makes 4 huge Buddha bowls, but if you want to make smaller portions, feel free. Simply portion out 6 bowls for a week of healthy planted-based meals. Having nutritious tasty meals to grab & go from the fridge is always something to look forward to & feel good about!

Quinoa Buddha Bowl with Eggplant & Spinach

This vegan quinoa Buddha bowl with eggplant & spinach is an incredibly healthy, filling meal. A perfeclty balanced plant-based recipe that requires little time & minimal ingredients!

5 from 2 votes

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mediterranean

Servings

Calories 328 kcal

Ingredients

2 cups quinoa
3 eggplants
1 large package of fresh spinach (8-16 oz *see notes)
3 tbsp olive oil
2 garlic cloves minced
2 tbsp light Italian dressing
salt and pepper to taste

Instructions

Preheat oven to 425 degrees
Cut eggplants into 1-inch cubes, placing them in a bowl. Toss well with 2 tbsp olive oil & a sprinkle of salt & pepper to taste. Line a tray with parchment paper & spread diced eggplants evenly.
Bake eggplants for 25 minutes. (**see notes)
While eggplants roast, cook quinoa according to package directions.
While the quinoa is cooking, prepare the spinach.
Heat 1 tbsp oil & minced garlic in a large non-stick frying pan, then add spinach & cook, stirring, until wilted (about 4 minutes).
Mix cooked quinoa with Italian dressing.
To assemble the quinoa bowl, put the quinoa in a bowl, then top with roasted eggplant & cooked spinach. Enjoy!

Notes

*We used 16 oz of spinach because we enjoy more veggies in our meals. Trust me it will wilt down! Feel free to cook less if that is your preference.

**When your eggplants have finished roasting, the edges should be caramelized & soft inside, not shriveled up. Be sure to check in on them while cooking.