Mediterranean Vegetable Bowls with Quinoa, Toasted Chickpeas, and Harissa Tahini

July  8, 2015
2 Ratings
Photo by James Ransom
Author Notes

Full of texture and flavor, these bowls celebrate summer produce at the peak of its season. Feel free to swap one vegetable or grain for another. If you have any leftover odds and ends from the recipe components, you can add them to lunch salads or additional grain bowls. —Gena Hamshaw

  • Serves 4
  • For the bowls:
  • 1 medium eggplant
  • 2 large zucchini
  • 1 tablespoon olive oil
  • 3 cups cooked chickpeas (or 2 cans chickpeas, drained and rinsed)
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon salt, plus more to season
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
  • Pepper
  • 1 cup dry quinoa
  • 6 cups tightly packed, washed greens of choice (arugula, baby spinach, baby kale, mizuna, and/or mesclun would all be great)
  • For the harissa tahini sauce:
  • 1/2 cup tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon red wine vinegar
  • 1 large clove garlic, chopped
  • 1 teaspoon maple syrup
  • 3/4 teaspoon harissa paste or powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 3/4 cup water
In This Recipe
  1. Preheat the oven to 400° F. Trim the eggplant and cut it into 1-inch cubes. Place the eggplant cubes into a colander and sprinkle them liberally with salt. Allow them to sit for 20 to 30 minutes. Pat any moisture that collects on the eggplant dry with a paper towel. Meanwhile, trim the zucchini and cut it into 1/4-inch strips lengthwise.
  2. For the toasted chickpeas, mix the chickpeas, paprika, chili powder, salt, lemon juice, and olive oil in a mixing bowl. Transfer the coated chickpeas to a parchment-lined baking sheet.
  3. Lay both the zucchini and the eggplant onto parchment-lined baking sheets. Brush them with olive oil, and sprinkle them with oregano, salt, and pepper. Transfer all three pans—the chickpeas, the zucchini, and the eggplant—to the oven. Roast the vegetables for 20 to 25 minutes, stirring once through, or until they’re golden and tender. Allow the chickpeas to cook for 30 to 35 minutes, or until they’re well toasted and browning. Remove all roasted ingredients from the oven and set aside.
  4. Rinse the quinoa through a fine sieve for about a minute. Transfer it to a medium-sized pot. Add 2 cups of water and a pinch of salt and bring to a boil. Reduce the heat to a simmer. Simmer, covered, for 15 minutes, or until all of the water has been absorbed into the grain. Fluff the grain lightly with a fork, cover it again, and allow it to sit for ten minutes more.
  5. While the quinoa cooks, make the sauce. Blend the tahini, lemon, vinegar, garlic, maple syrup, harissa, paprika, cumin, salt, and water in a food processor or blender till smooth.
  6. To assemble the bowls, place 1 1/2 cups tightly packed greens at the bottom of each bowl. Layer one quarter each of the cooked quinoa, roasted vegetables, and chickpeas on top. Drizzle the entire bowl generously with harissa tahini sauce. Serve.

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Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.