FreePcosVeganVegetarian

Roasted Eggplant and Chickpea Bowl with Tahini-Lemon Dressing

Name: Roasted Eggplant and Chickpea Bowl with Tahini-Lemon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, cubed; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 2 cans (15 oz each) chickpeas, drained and rinsed; 2 cups cooked brown rice or quinoa; 1/4 cup tahini; 2 tbsp lemon juice; 1 clove garlic, minced; 2-4 tbsp warm water; 2 tbsp chopped parsley; salt and pepper

Cumin-roasted eggplant and crisped chickpeas over whole grain, finished with a creamy tahini-lemon dressing.

Servings

4 servings

Prep

15 min

Cook

30 min

Roasting eggplant and chickpeas together on one sheet pan turns them golden and slightly crisp at the edges, a satisfying base for a creamy tahini-lemon dressing. Served over brown rice or quinoa, it's a filling plant-based bowl.

This recipe is tagged for PCOS-friendly eating because chickpeas and whole grains bring fiber and plant protein to help build a steadier plate, and the dressing uses tahini rather than any added sugar. It's a satisfying vegan dinner or make-ahead lunch.

Ingredients

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Where to find these ingredients

These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.

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