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.

Prep time: 15 minutes Cook time: 30 minutes Yields: 4 servings

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