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!
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.
Nutrition
Calories: 328kcalCarbohydrates: 49gProtein: 11gFat: 11gSaturated Fat: 1gSodium: 108mgPotassium: 959mgFiber: 11gSugar: 5gCalcium: 85mgIron: 4mg
Did you like this recipe?Mention @emBODYment360 on Instagram!