Roast aubergine and quinoa bowl with pomegranate and mint yogurt
Soft roast aubergine and chickpeas on quinoa, with cool mint yogurt, sharp sumac and pomegranate seeds for pops of sweetness. A bowl that looks like more effort than it is.
- Time
- 45 min
- Serves
- 2
- Kind
- Grain bowls
- Also
- Gluten-free
- Season
- Summer
Made without gluten ingredients.
Method
- Heat the oven to 220°C (200°C fan). Cut the aubergine into 2.5 cm cubes. Drain and rinse the chickpeas.
- Toss the aubergine and chickpeas on a large baking tray with the olive oil, cumin and a good pinch of salt. Roast for 30 minutes, turning once, until the aubergine is soft and golden.
- Rinse the quinoa in a sieve, then put it in a pan with 200 ml water and a pinch of salt. Bring to the boil, cover and simmer for 12 minutes, then leave it covered off the heat for 5 minutes.
- Finely chop the mint. Mix the coconut yogurt with the juice of half the lemon, half the mint and a pinch of salt.
- Fluff the quinoa with a fork and squeeze over the juice of the remaining lemon half.
- Divide the quinoa between two bowls and top with the roast aubergine and chickpeas.
- Spoon over the yogurt, then scatter with the pomegranate seeds, sumac and the rest of the mint.
Tip Sumac is lemony and sold in most supermarkets' spice aisle. If you have none, a little extra lemon zest does a similar job.
Per portion
| Energy | 565 kcal |
| Protein | 18 g |
| Carbohydrate | 58 g |
| of which sugars | 10 g |
| Fat | 26 g |
| of which saturates | 7 g |
| Fibre | 15 g |
| Salt | 0.3 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- aubergine1
- quinoa100 g
- chickpeas1 tin
- olive oil2 tbsp
- cumin1 tsp
- sumac1 tsp
- coconut yogurt80 g
- mint½ bunch
- lemon1
- pomegranate seeds40 g
