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In recent years, plant-based meals have surged in popularity, driven by a growing awareness of health, sustainability, and ethical eating. As more people seek to incorporate nutritious and delicious ingredients into their diets, dishes that highlight the vibrant flavors and textures of vegetables have become essential. One such dish is the Earthy Eggplant & Buckwheat Bowl, a wholesome combination of nutrient-dense ingredients that not only tantalizes the taste buds but also nourishes the body.

Eggplant & Buckwheat Grain Bowl

Discover the delightful Earthy Eggplant & Buckwheat Bowl, a nutritious and flavorful dish perfect for plant-based meals. This recipe combines nutrient-dense buckwheat and savory eggplant, complemented by fresh vegetables like bell peppers and cherry tomatoes. With its vibrant colors and satisfying textures, this bowl not only pleases the palate but also supports a healthy lifestyle. Perfect for any meal, it's versatile and can be customized to suit your tastes. Embrace wholesome eating today!
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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

2 teaspoons smoked paprika

1 teaspoon 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 boil, then reduce to a simmer, cover, and cook for about 15-20 minutes, or until the liquid is absorbed and the buckwheat is tender. Fluff with a fork and set aside.

    Prepare the Veggies: While the buckwheat cooks, preheat your oven to 400°F (200°C). On a large baking sheet, toss together the diced eggplants, bell pepper, zucchini, and cherry tomatoes with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and black pepper. Spread the vegetables in an even layer.

      Roast the Vegetables: Roast in the preheated oven for about 25-30 minutes, stirring halfway through until the veggies 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 about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

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

            Prepare the Dressing: In a small bowl, whisk together the tahini, lemon juice, and a splash of water to achieve a drizzling consistency. Adjust seasoning as needed.

              Assemble the Bowl: To serve, spoon a generous portion of the buckwheat and vegetable mixture into bowls. Top with sliced avocado, drizzle with tahini dressing, and garnish with fresh parsley.

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

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