Eating Vegan: Aubergine & Pomegranate Quinoa Bowl Recipe

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We’ve been in the kitchen cooking up some tasty vegan dishes with Lucy Watson. First on the menu? An Aubergine & Pomegranate Quinoa Bowl, the perfect combination of salty & sweet.

Grain bowls are a great way to ensure you’re getting a balanced lunch with plenty of vegetables, wholegrains and protein. Inspired by Moroccan flavors, this dish is perfect for those looking for a lunch that is filling without being too heavy. Oh – and it’s 100% vegan!

 

 

Ingredients (Serves 2):

 

Method:

  1. Preheat the oven to 200c. 
  2. Place saffron in a small bowl with 2 tsp hot water & leave to one side.
  3. Lightly score over one side of each aubergine slice.
  4. In a small bowl, mix the oil, ras el hanout and garlic. Brush the mixture on both sides of the aubergine slices and season with Bulk Powders’ pink himilayian salt and pepper.
  5. Place a baking tray and cook in the oven for 35-40 minutes until the aubergines are soft and golden brown.
  6. Pour 100g of Bulk Powders’ quinoa grain into a saucepan and cover with 300ml cold water
  7. Bring to boil and cook for 12-15 minutes until all water has evaporated and the grains have doubled in size.
  8. In a small bowl, mix the pomegranate seeds with the parsley, half the lemon juice and the Bulk Powders walnuts halves.
  9. Put the tahini into the bowl with the saffron water and add the yoghurt, the remaining lemon juice and the maple syrup. Stir well.
  10. Put the quinoa into a bowl and stack the aubergine on top, sprinkle over the pomegranate and walnut mixture, drizzle with the saffron yoghurt and top with Bulk Powders’ goji berries.

 

To find other products visit our Active Foods range.

Making the Aubergine & Pomegranate Quinoa Bowl for yourself? Share your efforts on social media tagging @bulkpowders!

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