Roasted Eggplant & Chickpea Buddha Bowl

Roasted Eggplant & Chickpea Buddha Bowl

A modern, plant-based bowl with CEREN Roasted Eggplant, chickpeas, and tahini dressing.

Ingredients

  • 2 cups CEREN Roasted Eggplant
  • 1 cup CEREN Canned Chickpeas (rinsed and drained)
  • 1 cup quinoa or bulgur, cooked
  • 1 carrot, shredded
  • ½ cucumber, diced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • For tahini dressing:
  • 2 tablespoons tahini
  • Juice of ½ lemon
  • 2 tablespoons water
  • 1 clove garlic, minced

Instructions

Season chickpeas: Toss chickpeas with olive oil, cumin, paprika, salt, and pepper. Roast at 200°C (400°F) for 15 minutes until crispy.

Assemble bowl: Place quinoa (or bulgur) at the base. Add CEREN Roasted Eggplant, roasted chickpeas, carrot, and cucumber.

Make dressing: Whisk tahini, lemon juice, garlic, and water until smooth.

Serve: Drizzle dressing over the bowl and enjoy as a healthy, complete meal.