Roasted Eggplant and Chickpea Buddha Bowl
Fuel your day with the goodness of roasted eggplant, soft chickpeas, and endless topping possibilities. This eggplant and chickpea Buddha bowl with a creamy yogurt sauce is your new go-to.
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I wanted to make a tasty meal using what I had at home, and that’s how this eggplant and chickpea Buddha bowl recipe came to be. I air-fried the eggplants for a nice texture, and the sauce is a simple yogurt-based one.
It’s all about using what’s on hand to create something delicious and satisfying. Now, it’s a go-to recipe for me when I want a quick and wholesome meal that doesn’t compromise on taste.
Ingredients
Eggplant and veggies: I am using a large globe eggplant that I am roasting in an air fryer. Other veggies I added to the Buddha bowl are cucumber, bell peppers, and red onion.
Chickpeas: Use canned chickpeas or cook dried chickpeas at home.
Sauce: A garlicky yogurt sauce goes very well with this Buddha bowl.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step instructions
Step 1: Cut the eggplant into 1-inch cubes. Toss them in olive oil, salt, and pepper. Place the seasoned eggplant in a single layer in the air fryer basket. Air fry at 400℉ (200℃) for 8-10 minutes or until tender and slightly golden.
Step 2: In a bowl, whisk together yogurt, olive oil, garlic, dried oregano, paprika, salt, and pepper until smooth and creamy.
Step 3: Divide the cooked rice between two bowls. Add roasted eggplant, chickpeas, cucumber, bell peppers, and mint leaves. Season with salt and pepper. Serve with yogurt sauce.
Expert Tips
- Plan the cooking order to manage timing effectively. Start with roasting the eggplant. While they are in the air fryer, make the yogurt sauce and prep the veggies.
- Opt for firm, medium-sized eggplants with smooth skin. Avoid wrinkled or overly soft ones.
- Keep an eye on the roasting time for the eggplant. Roast until it’s golden brown and tender but not overly mushy, maintaining a good balance of texture.
Storage Tips
Assembled Buddha bowls can be stored for a few hours and can be great for packed lunches. If you are meal-prepping, it is best to store individual components in the refrigerator.
Store each element, such as cooked grains, roasted eggplant, and sauces, in airtight containers for 3-4 days. When ready to eat, reheat the eggplant and grains and assemble the Buddha bowl just before serving.
More Buddha Bowls
- Looking for more plant-based goodness? Try Lentil Buddha Bowl for a hearty and earthy option, or dive into the delightful Taco-inspired Buddha bowl bursting with Mexican flair.
- Experience the goodness of this Vegetarian Green Goddess Power Bowl. Simple to prepare and loaded with vibrant greens, it’s an easy and delicious choice for a satisfying meal.
- Craving something heartier? This Chicken Black Bean Burrito Bowl offers a satisfying blend of protein and Tex-Mex flavors.
- This Chickpea tofu Buddha bowl is the perfect protein-rich, vegan lunch that’s easy to prep and entirely soy-free! Crispy chickpea tofu, savory vegetables, and a delicious peanut sauce (made without soy) come together for a satisfying meal.
If you enjoy delicious eggplant recipes, you might also love trying this comforting lentil-stuffed eggplant for a delicious vegetarian meal!
Recipe FAQs
Certainly! Prepare and store individual components separately, then assemble the bowl just before eating.
Yes. Drain and rinse them before using.
Quinoa, brown rice, farro, or buckwheat are all great substitutes.
If you tried this Roasted Eggplant and Chickpea Buddha Bowl Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 1 large eggplant
- 1 tablespoon olive oil
- 1 can chickpeas drained and rinsed (you can also cook dried chickpeas at home)
- ½ small red onion thinly sliced
- 1 small cucumber diced
- ½ bell pepper any color, diced
- 2 tablespoon mint leaves chopped
- 1 cup cooked red rice
- Salt and pepper to taste
For the yogurt sauce:
- 1 cup plain yogurt
- 1 tablespoon olive oil
- 1 clove garlic minced
- ½ teaspoon dried oregano
- ¼ teaspoon paprika
- Salt and pepper to taste
Instructions
- Cut the eggplant into 1-inch cubes. Toss them in olive oil, salt, and pepper. Place the seasoned eggplant in a single layer in the air fryer basket. Air fry at 400℉ (200℃) for 8-10 minutes or until tender and slightly golden.
- While the eggplant is roasting, prepare the yogurt sauce. In a bowl, whisk together yogurt, olive oil, garlic, dried oregano, paprika, salt, and pepper until smooth and creamy.
- Divide the cooked rice between two bowls. Add roasted eggplant, chickpeas, cucumber, bell peppers, and mint leaves. Season with salt and pepper.
- Drizzle generously with the yogurt sauce or place the sauce in a small bowl in the center. Serve immediately.
Notes
- Plan the cooking order to manage timing effectively. Start with roasting the eggplant. While they are in the air fryer, make the yogurt sauce and cut the veggies.
- Opt for a firm, medium-sized eggplants with smooth skin. Avoid wrinkled or overly soft ones.
- Keep an eye on the roasting time for the eggplant. Roast until it’s golden brown and tender but not overly mushy, maintaining a good balance of texture.
Nutrition
