Mediterranean Grains & Green Bowl
Description: A satisfying grain bowl featuring fluffy quinoa, roasted eggplant, and crisp greens with Mediterranean flavors.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Cuisine: mediterranean
Ingredients
- 2 cups
- 4 cups
- 1 ⅕ teaspoons
- 3 whole
- 3 tablespoons
- ½ cups
- 2 cups
- 1 whole
- 1 bunch
- 8 cloves
- 1 teaspoons
- 1 teaspoons
- 1 teaspoons
- ½ teaspoons
- 6 cups
- 1 teaspoons
- 2 tablespoons
- 1 tablespoons
- ½ teaspoons
- 1 tablespoons
- 2 cups
- 5 ounces
- 5 ounces
- 5 whole
Instructions
- Combine quinoa and water in saucepan and bring to a boil.
- Decrease the heat to simmer, and let cook until quinoa has absorbed all of the water (~10-20 mins).
- Remove pan from heat and let it sit with a lid on it for 5 mins.
- Preheat oven to 425 degrees F.
- Toss eggplant with olive oil and sea salt on a sheet pan(s).
- Roast for 25-30 mins or until lightly browned. Rotate pan halfway through cooking.
- Cook chick peas with the water in instant pot for 5 mins on manual, or soak dried chick peas for 4 hrs.
- Preheat oven to 375 degrees F.
- Mix all of the ingredients in a large bowl.
- Add ingredients to a food processor or blender until it is thick/chunky/can be formed into patties. You may need to do this is several rounds if your blender is small.
- Scoop out 1/4 cup amounts and form into flat patties.
- Bake patties on a lightly greased sheet pan for 25-30 mins. Flip them halfway through baking.
- Whisk together all of the yogurt sauce ingredients in a bowl.
- Assemble salad by topping arugula & spinach with quinoa, roasted eggplant, falafel, and yogurt dill sauce.
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