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In recent years, plant-based bowls have seen a surge in popularity, appealing to health-conscious eaters and busy individuals seeking convenience without compromising on nutrition. These vibrant dishes often combine a variety of vegetables, grains, and delectable dressings, offering a satisfying meal option that caters to diverse dietary preferences. One such dish that stands out is the Earthy Eggplant & Buckwheat Bowl. This nourishing and flavorful meal not only brings together an array of textures and tastes but also packs a punch in terms of nutrition.

Eggplant & Buckwheat Grain Bowl

Discover the nourishing Earthy Eggplant & Buckwheat Bowl, a delightful fusion of wholesome ingredients that makes healthy eating simple and satisfying. This vibrant dish features hearty buckwheat and roasted eggplant, complemented by a mix of colorful vegetables like bell peppers and zucchini. Finished with a creamy tahini dressing, it's packed with flavor and nutrition, perfect for those seeking a balanced plant-based meal. Try it today and enjoy the benefits of a delicious, healthy bowl!
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Ingredients
  

1 cup buckwheat

2 medium-sized eggplants, diced into bite-sized pieces

1 bell pepper (red or yellow), diced

1 small zucchini, diced

1 cup cherry tomatoes, halved

1 onion, diced

3 cloves garlic, minced

3 tablespoons olive oil, divided

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon salt (to taste)

1/2 teaspoon black pepper

1 avocado, sliced

1/4 cup fresh parsley, chopped

2 tablespoons tahini

Juice of 1 lemon

Water or vegetable broth (for cooking the buckwheat)

Instructions
 

Cook the Buckwheat: In a medium saucepan, combine 1 cup of buckwheat with 2 cups of water or vegetable broth. Bring to a rolling boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until all the liquid is absorbed and the buckwheat is tender. Once cooked, fluff the buckwheat with a fork and set aside.

    Prepare the Vegetables: While the buckwheat is cooking, preheat your oven to 400°F (200°C). On a large baking sheet, combine the diced eggplants, bell pepper, zucchini, and cherry tomatoes. Drizzle with 2 tablespoons of olive oil, then sprinkle with smoked paprika, cumin, salt, and black pepper. Toss everything until the vegetables are well-coated, and spread them out in an even layer.

      Roast the Vegetables: Place the baking sheet in the preheated oven and roast for approximately 25-30 minutes. Stir halfway through to ensure even roasting, until the vegetables are caramelized and tender.

        Sauté Onion and Garlic: In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent. Then, stir in the minced garlic and cook for another 1-2 minutes until fragrant and golden.

          Combine Ingredients: In a large mixing bowl, combine the cooked buckwheat, roasted vegetables, and the sautéed onion and garlic. Toss gently to mix all the ingredients thoroughly.

            Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, and a splash of water until you reach a smooth, drizzling consistency. Taste the dressing and adjust seasoning with salt and pepper if necessary.

              Assemble the Bowl: To serve, spoon a generous portion of the buckwheat and vegetable mixture into individual bowls. Top with sliced avocado, drizzle with the tahini dressing, and finish with a sprinkle of freshly chopped parsley for a burst of color.

                Enjoy: Serve warm and relish your nourishing and flavorful Earthy Eggplant & Buckwheat Bowl!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings