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  • Writer's pictureSusie Csorsz Brown

Quinoa Bowls with Brussels Sprouts, Chickpeas, Eggplant and Tahini Sauce

Are you tired of bowl recipes yet? If not, this is for you. Honestly, I think a meal-in-a-bowl is a smart plan: everyone gets to take as much or as little as they like, sauce (which is always a good thing), and generally the components are easy to make ahead of time. Perfect for a busy weekday meal! Plus the creamy sauce with tangy eggplant and crunchy cucumbers are really really tasty together. I hope you try this!

If you don't have one or the other of the mentioned ingredients, or have some tomatoes you need to use, or like a bit of grated carrot in your bowls, add what you'd like. This is your bowl; make it your favorite mixture! And yes, you can definitely use a different grain if your kids are rebelling against quinoa.

Note: You can make all of the different parts of this bowl beforehand; this is just as tasty served at room temp as it is warm.

Second note: I always serve leafy greens under our various bowls. Please feel free to do the same, if you'd like.

Quinoa Bowls with Brussels Sprouts, Chickpeas, Eggplant and Tahini Sauce

Servings: 5 - 6


For the Tahini Sauce: 3 tablespoons fresh lemon juice 1 garlic clove, finely grated or minced ¼ teaspoon kosher salt, plus more as needed ¼ cup extra-virgin olive oil 6 tablespoons tahini 1/2 tsp Aleppo pepper

up to 1/4 cup cool water

For the veggies and grain:

1 pound English Cucumbers, cut lengthwise into quarters and then into 2-inch lengths salt and pepper

2 pounds brussels sprouts, trimmed, and halved (Note: I use 2 bags of brussels sprouts, thawed and cut in half. I squeeze as much moisture as I can before roasting) 2 15 oz cans chickpeas, drained

1 ½ pounds long thin eggplant, cut into 1 1/2-inch pieces Extra-virgin olive oil ½ teaspoon salt, plus more as needed

3 tablespoons fresh lemon juice 1 tablespoon maple syrup Large pinch of red-pepper or Aleppo flakes

1 cup dry quinoa, cooked in your favorite method (I like to toast my dry grains in a bit of olive oil before adding the water for cooking) or follow the method below


Heat oven to 425 degrees. Line 2 baking sheets with foil; set aside.

Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Whisk in tahini, oil and Aleppo and enough water (by the teaspoon) to make a thin pourable sauce; taste and add more salt and lemon juice if needed. Set aside.

Prepare the veggies: In a medium bowl, toss the cucumber with salt and pepper. Set aside.

Place the Brussels sprouts on one of the prepared baking sheets, add the chickpeas to the pan with the Brussels sprouts; toss well to combine. On the second baking sheet, toss the eggplant. Toss all vegetables with just enough olive oil and salt to coat. Roast the veggies start to get golden brown and softened, the chickpeas and Brussels sprouts for 25 or 30 minutes and eggplant for 30 - 35 minutes. Toss vegetables once or twice while roasting.

In a small bowl, whisk together lemon juice, maple syrup, remaining 1/4 teaspoon salt and the red-pepper or Aleppo flakes. As soon as the eggplant is nice and soft and browned, dump the hot, cooked eggplant in a medium bowl, and drizzle on the lemon juice mixture. Toss immediately to coat. Taste and adjust seasoning, if necessary.

While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and 1/4 teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Transfer to a medium bowl and set aside.

To serve, scoop quinoa in bowls. Top with Brussels sprouts and chickpeas, eggplant and cucumber. Generously drizzle tahini dressing over the bowls and garnish with pepper flakes.


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