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Spiced roasted aubergine Buddha bowl
Vibrant Buddha bowl with golden roasted aubergine, creamy avocado, and spinach

Spiced roasted aubergine Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
The concept of the Buddha bowl is built on balance: a colourful harmony of carbohydrates, protein, healthy fats, and fibre on a single plate. Here, the aubergine doesn't swim in oil but gets a spicy crust in the oven while the inside bakes to a creamy softness. The secret lies in prepping the aubergine: salting draws out water and compacts the flesh, so it absorbs less fat and browns better.
🕒 Prep Time 25 mins
🍳 Cook Time 25 mins
⌛ Total Time 50 mins
🍽️ Servings 2 servings
🔥 Calories 550 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray with parchment paper
  • Sieve for rinsing quinoa
  • Kitchen paper

Allergen Information

⚠️ Sesame seeds

Instructions

1 ✓

Dice the aubergine into 2cm chunks. Salt thoroughly and let stand for 15 minutes in a colander or on kitchen paper.

Tip: Salt draws water out of the cells via osmosis. Wipe dry afterwards for a crispier result.
2 ✓

Preheat the oven to 200°C. Toss the dry aubergine with the oil, crushed garlic, cumin, and paprika. Spread out on the baking tray.

Tip: Don't overcrowd them; leave space between cubes so steam can escape.
3 ✓

Roast for 25-30 minutes, turning halfway through, until golden brown and soft.

Tip: Caramelisation (Maillard reaction) gives the flavour.
4 ✓

Meanwhile, rinse the quinoa thoroughly with hot water, then cook in double the amount of salted water (approx. 15 mins). Let it rest covered.

Tip: Rinsing removes saponin, which would make it bitter.
5 ✓

Assemble the bowl: quinoa at the bottom, topped with roasted aubergine, rinsed chickpeas, fresh spinach, and sliced avocado.

Tip: The play of colours is key to the Buddha bowl experience.
6 ✓

Mix the tahini with lemon juice and a splash of water, drizzle over the bowl. Sprinkle with sesame seeds and parsley.

Recipe FAQ

Is the aubergine bitter?
Modern aubergine varieties are rarely bitter, but salting ('sweating') definitely removes bitter compounds and excess water.
What is tahini?
Sesame seed paste. If it's too thick, mix with a little water and lemon juice to get a dressing consistency.

Ingredients

  • 2 whole Medium aubergines
  • 3 tbsp Olive oil
  • 2 cloves Garlic
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 150 g Quinoa (dry weight)
  • 100 g Fresh baby spinach
  • 1 tin Chickpeas (approx. 240g drained weight)
  • 1 whole Ripe avocado
  • 2 tbsp Tahini (sesame paste)
  • 1 tbsp Lemon juice
  • 1 tbsp Sesame seeds (toasted)
  • 1 bunch Parsley