Vegan Quinoa Buddha Bowl With Eggplant And Spinach
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If you’re looking for a healthy and delicious plant-based meal, this Vegan Quinoa Buddha Bowl with Eggplant and Spinach is the perfect choice! Packed with wholesome ingredients, this bowl features fluffy quinoa, roasted eggplant, and garlicky sautéed spinach for a flavorful and satisfying dish. Whether you’re meal prepping for the week or craving a nourishing lunch, this easy quinoa bowl is sure to become a favorite!
This vegan quinoa bowl is so delicious, healthy and filling! Eggplant, spinach and quinoa make a perfectly balanced plant-based one-bowl meal!
Why You’ll Love Vegan Quinoa Buddha Bowl With Eggplant And Spinach
- Nutritious and Filling – Quinoa is a complete protein, eggplant adds fiber, and spinach provides essential vitamins. This bowl keeps you full and energized for hours!
- Easy to Make – With just a few simple steps, you can have a healthy, homemade meal ready in under 40 minutes. Perfect for busy weeknights or meal prep.
- Amazing Flavor – The roasted eggplant has a rich, meaty texture, while the garlic spinach adds a delicious depth of flavor. Everything is tied together with a light Italian dressing for extra zest.
- Great for Meal Prep – Make a batch at the beginning of the week and enjoy a ready-to-eat lunch or dinner anytime. It stores well and tastes just as good the next day!
- 100% Vegan and Gluten-Free – This dish is perfect for anyone following a plant-based or gluten-free diet without compromising on taste.
I love to prep healthy one-bowl lunches! It’s such a great feeling when you know there is a yummy healthy prepped lunch waiting for you in the fridge, and all you need to do is to reach for it and eat it! This vegan eggplant spinach quinoa bowl is in my healthy lunch meal prep rotation, it’s very simple to make, super healthy and so delicious!
I’m not a vegan or vegetarian, but I do like to incorporate more healthy plant-based recipes into my diet and this eggplant quinoa bowl fits the bill! Another great vegan buddha bowl I make often is sweet potato chickpea rice bowl – it is also healthy and yummy!
Since quinoa is a complete protein, quinoa bowls are naturally filling. Another great vegan quinoa lunch recipe I have is chickpea quinoa mason jar salad – it’s really colorful with cherry tomatoes and avocados, you’ll love it too!
In this healthy bowl, eggplant is serving the role of the meat. Eggplant naturally has a rich “meaty” taste and is so filling! Eggplant is first cubed and roasted to perfection – I make this roasted eggplant pretty often as a simple side as well!
Garlic spinach is another component of this quinoa bowl and is made in minutes by simply sauteeing fresh spinach with garlic. Garlic really enhances the flavor of the spinach and makes it super delicious!
Ingredients For Vegan Quinoa Buddha Bowl With Eggplant And Spinach
- Quinoa – A protein-packed grain that serves as the base of the bowl, providing a fluffy texture and nutty flavor.
- Eggplants – Roasted to perfection, eggplant adds a rich, meaty texture that makes this bowl extra satisfying.
- Fresh Spinach – Sautéed with garlic, spinach brings a boost of vitamins, minerals, and a pop of color.
- Olive Oil – Used to sauté the garlic and spinach, adding a hint of richness.
- Garlic Cloves – Infuses the spinach with a bold, aromatic flavor.
- Italian Dressing – Lightly coats the quinoa, adding a tangy and herby touch.
- Salt and Pepper – Essential seasonings to enhance the natural flavors of each ingredient.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
This easy quinoa buddha bowl basically has 3 simple components – quinoa, eggplant and spinach. You don’t need a huge list of ingredients for a tasty meal! I like to keep things simple, and when you mix everything together the taste is actually quite complex and rich!
Kitchen Tools You Need To Make Vegan Quinoa Buddha Bowl With Eggplant And Spinach
- Measuring Cups and Spoons – To measure the quinoa, dressing, and seasonings accurately.
- Baking Sheet – Used to roast the eggplant until tender and caramelized.
- Large Non-Stick Frying Pan – Essential for sautéing the garlic spinach without sticking.
- Large Pot – Needed to cook the quinoa to fluffy perfection.
- Knife and Cutting Board – For chopping the eggplant and mincing the garlic.
How To Make Vegan Quinoa Buddha Bowl With Eggplant And Spinach
- Follow the package instructions to prepare the quinoa until light and fluffy.
- Cut the eggplant into cubes, season with salt and pepper, and roast in a 425°F oven for 25 minutes until tender.
- Heat olive oil in a pan, add minced garlic, and cook for 30 seconds before tossing in the spinach. Stir until wilted and fragrant.
- Mix the cooked quinoa with Italian dressing for a flavorful base.
- Divide the quinoa into bowls, then top with roasted eggplant and sautéed spinach.
- Eat immediately or store in the fridge for an easy meal prep option.
This recipe makes 4 huge bowls (or if you don’t eat that much, make it into 6 bowls). Basically, it’s a week of super-healthy plant-based lunches you can make in under 1 hour! This vegan quinoa bowls taste great and make you feel good. Healthy eating is easy when you have these yummy buddha bowls stashed in your fridge! And if you are a Chipotle fan, I have another epic lunch idea for you: veggie burrito bowl mason jar salad – yum!
Serving Suggestions
- Add sliced avocado for extra creaminess and healthy fats.
- A light drizzle of tahini or Creamy Classic Hummus dressing adds a deliciously rich and nutty flavor.
- Serve with a Fresh Garden Salad with Lettuce, Tomatoes, and Cucumbers for a refreshing contrast.
- Quick and Crunchy Toasted Walnuts, Perfectly Crunchy Air Fryer Pumpkin Seeds, or hemp seeds add a nice crunch.
- Serve alongside warm Fluffy Homemade Pita Bread or whole grain Perfectly Warmed Frozen Dinner Rolls in the Air Fryer for a more filling meal.
Tips For Success
- Rinse the quinoa before cooking – Quinoa has a natural coating called saponin, which can make it taste bitter. Rinsing it under cold water before cooking removes this and improves the flavor.
- Cut the eggplant evenly – When roasting eggplant, make sure to cut it into even-sized cubes so they cook at the same rate and get a nice caramelization.
- Don’t overcrowd the baking sheet – Spread the eggplant in a single layer on the baking sheet to ensure even roasting. Overcrowding can cause it to steam instead of roast.
- Use fresh garlic for the spinach – Freshly minced garlic has a much stronger and more aromatic flavor compared to pre-minced or powdered garlic.
- Let the quinoa absorb the flavors – After mixing the quinoa with Italian dressing, let it sit for a few minutes to soak up the flavors before assembling the bowl.
- Store properly for meal prep – If making ahead, store each component separately in airtight containers and assemble when ready to eat to keep everything fresh.
- Customize to your taste – Feel free to add your favorite toppings like chickpeas, roasted red peppers, or a squeeze of lemon for extra freshness.
Variations And Substitutions
- Swap quinoa for another grain – If you don’t have quinoa, try using brown rice, couscous, farro, or bulgur for a different texture.
- Use a different leafy green – Instead of spinach, you can use kale, Swiss chard, or arugula for a slightly different flavor and nutrient profile.
- Try different seasonings – Experiment with spices like cumin, smoked paprika, or red pepper flakes for extra depth of flavor.
- Make it oil-free – Skip the olive oil and sauté the garlic spinach in a splash of vegetable broth for a lighter version.
- Add a protein boost – Toss in some chickpeas, lentils, or tofu for even more plant-based protein.
- Use balsamic vinaigrette instead of Italian dressing – For a slightly sweeter and tangier taste, swap the dressing with balsamic vinaigrette.
- Roast other vegetables with the eggplant – Try adding zucchini, bell peppers, or mushrooms for extra variety.
- Add a crunchy topping – Sprinkle toasted nuts, pumpkin seeds, or crispy chickpeas on top for extra texture.
Storage And Reheating
- Refrigeration – Store leftovers in an airtight container in the fridge for up to 4 days. Keep the quinoa, roasted eggplant, and sautéed spinach separate for the best texture.
- Freezing – You can freeze cooked quinoa and roasted eggplant separately for up to 3 months. However, spinach is best enjoyed fresh as it can become too soft when thawed.
- Reheating – Warm the quinoa and eggplant in the microwave for 1-2 minutes or on the stovetop over medium heat. Add the spinach at the last minute to maintain its freshness.
- Enjoy cold – This bowl also tastes great chilled, making it a perfect meal prep option for an easy grab-and-go lunch.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! This is a great meal prep recipe. Store the quinoa, roasted eggplant, and spinach separately in airtight containers in the fridge for up to 4 days. Assemble when ready to eat for the best texture.
How can I make this dish more filling?
If you’d like a heartier meal, add chickpeas, lentils, or grilled tofu for extra protein. You can also serve it with pita bread or add a handful of nuts or seeds for crunch.
What can I use instead of eggplant?
If you’re not a fan of eggplant, try substituting it with zucchini, sweet potatoes, bell peppers, or mushrooms. Roast them the same way for a delicious alternative.
Is this recipe gluten-free?
Yes! Quinoa is naturally gluten-free, making this dish a great option for those avoiding gluten. Just be sure to check the ingredients in your Italian dressing to ensure it’s gluten-free.
Can I eat this cold?
Yes! This quinoa bowl tastes delicious both warm and cold. It’s a great meal to take on the go or enjoy straight from the fridge.
How can I add more flavor?
You can drizzle tahini, balsamic glaze, or a squeeze of lemon over the bowl for extra flavor. Adding fresh herbs like cilantro or basil can also enhance the taste.
Other Easy Eggplant Recipes
Chinese-Style Pan-Fried Eggplant with Garlic Sauce – Tender eggplant slices are pan-fried to perfection and coated in a rich, savory garlic sauce for an irresistible umami-packed dish.
Savory Ground Beef and Eggplant Skillet – This one-pan meal combines juicy ground beef and tender eggplant in a flavorful, seasoned sauce for a hearty and satisfying dinner.
Crispy Air Fryer Eggplant Parmigiana – Golden, crispy eggplant slices are air-fried and layered with marinara sauce and melted cheese for a healthier take on the classic Italian favorite.
Other Easy Spinach Recipes
Creamy Mango and Spinach Smoothie Recipe – Golden, crispy eggplant slices are air-fried and layered with marinara sauce and melted cheese for a healthier take on the classic Italian favorite.
Crunchy Baked Spinach Chips Snack – Fresh spinach leaves are lightly seasoned and baked until crispy, creating a delicious and healthy alternative to traditional chips.
Other Easy Quinoa Recipes
Healthy Chicken and Quinoa Fajita Bowl – Juicy fajita-seasoned chicken is served over fluffy quinoa with sautéed peppers and onions for a protein-packed, meal-prep-friendly dish.
Festive Quinoa Salad with Dried Cranberries – Light and fluffy quinoa is tossed with sweet dried cranberries, crunchy nuts, and a citrus dressing for a vibrant and delicious side dish.
Eggplant Spinach Quinoa Buddha Bowl
Ingredients
- 2 cups quinoa
- 2 eggplants
- 1 large package 8 oz fresh spinach
- 1 tbsp olive oil
- 2 garlic cloves minced
- 2 tbsp Italian dressing
- Salt and pepper to taste
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Large pot
- Knife and cutting board
Instructions
- Cook quinoa according to package directions.
- While the quinoa is cooking, roast the eggplant and cook the spinach.
- To roast the eggplant, cut it into 1-inch cubes and bake in pre-heated 425F oven for 25 minutes. Sprinkle with salt and pepper to taste.
- To cook the spinach, heat the oil and minced garlic in a large non-stick frying pan, then add spinach and cook, stirring, until wilted (about 4 minutes). Sprinkle with salt and pepper to taste.
- Mix cooked quinoa with Italian dressing.
- To assemble the quinoa bowl, put the quinoa in the bowl or on the plate, then top with roasted eggplant and cooked spinach.
More Main Dish Recipes
- Quick and Easy Chicken Pasta Salad for Meal Prep
- Air Fryer Andouille Sausage – Perfectly Crispy and Juicy
- Garlic Shrimp and Broccoli Stir-Fry Recipe
I love how satisfying and nutritious it is!