Middle Eastern-Inspired Vegetarian Bowl
A delicious and heart-healthy vegetarian bowl inspired by Middle Eastern flavors, designed to support a diet aimed at lowering high cholesterol. This high-fiber, low-carb dish is rich in plant-based proteins and healthy fats, perfect for a nutritious meal.
Ingredients
- 1 cup cooked quinoa
- 1 can chickpeas, drained and rinsed
- 1 large eggplant, diced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1/4 cup olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- Salt and pepper to taste
- 1/4 cup chopped parsley
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 cloves garlic, minced
Instructions
Preheat the oven to 400°F (200°C).
In a bowl, toss the eggplant, red bell pepper, and zucchini with olive oil, cumin, paprika, turmeric, salt, and pepper.
Spread the vegetables on a baking sheet and roast in the oven for 25-30 minutes, or until tender.
In a separate bowl, combine cooked quinoa, chickpeas, and roasted vegetables.
In a small bowl, whisk together tahini, lemon juice, garlic, and a splash of water to make a dressing.
Drizzle the dressing over the quinoa and vegetable mixture, and toss to combine.
Garnish with chopped parsley before serving.
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 15 |
| Carbs (g) | 30 |
| Fiber (g) | 12 |
| Sugar (g) | 8 |
| Saturated fat (g) | 3 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |