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Savory Miso-Maple Glazed Eggplant & Quinoa Bowls
Discover a quick, wholesome dinner with savory miso-maple eggplant and quinoa bowls. Perfectly balanced for a healthy, plant-based meal.
For those seeking a quick yet gratifying meal, our Savory Miso-Maple Glazed Eggplant & Quinoa Bowls deliver a unique twist on plant-based dining. This dish combines the umami richness of miso with the natural sweetness of maple syrup, creating a delectable glaze that complements the earthy flavors of roasted eggplant. Paired with nutrient-rich quinoa, this recipe is a powerhouse of vitamins, fiber, and plant-based protein.
Eggplant, often dubbed the 'meaty' vegetable, provides a satisfying texture while being low in calories and high in antioxidants. Quinoa, a complete protein, adds a nutty flavor and a dose of essential amino acids, making this dinner not only quick and easy but also nutritionally balanced. With fresh herbs and a sprinkle of sesame seeds, this dish is as visually appealing as it is delicious, perfect for busy evenings when you want a gourmet meal without the fuss.
Recipe Overview
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Chinese
Discover a quick, wholesome dinner with savory miso-maple eggplant and quinoa bowls. Perfectly balanced for a healthy, plant-based meal.
Ingredients
- • eggplant: 2 medium, cubed
- • quinoa: 1 cup, rinsed
- • water: 2 cups
- • miso paste: 2 tablespoons
- • maple syrup: 2 tablespoons
- • soy sauce (or tamari for gluten-free): 1 tablespoon
- • garlic: 2 cloves, minced
- • ginger: 1 teaspoon, grated
- • olive oil: 1 tablespoon
- • fresh cilantro: 1/4 cup, chopped
- • sesame seeds: 1 tablespoon
- • scallions: 2, sliced
- • salt: to taste
- • pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even roasting.
- 2 In a large bowl, toss cubed eggplant with olive oil, salt, and pepper. Spread the eggplant evenly on the prepared baking sheet and roast for 15-20 minutes, or until golden and tender, flipping halfway through.
- 3 While the eggplant is roasting, combine quinoa and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed.
- 4 In a small bowl, whisk together miso paste, maple syrup, soy sauce, minced garlic, and grated ginger. Once the eggplant is roasted, toss it in the miso-maple glaze until well coated.
- 5 To serve, divide the cooked quinoa into bowls, top with glazed eggplant, and garnish with chopped cilantro, sesame seeds, and sliced scallions.
Serving Suggestions
- • These Savory Miso-Maple Glazed Eggplant & Quinoa Bowls are perfect as a standalone meal, offering a satisfying blend of textures and flavors. For a refreshing contrast, consider adding a side of lightly steamed edamame or a crisp cucumber salad tossed with rice vinegar and a hint of sesame oil. Pair this dish with a chilled green tea or a sparkling water infused with lemon and mint for a refreshing beverage option that complements the savory-sweet profile of the meal. If you're looking to add a bit of spice, serve with a side of kimchi or a sprinkle of red pepper flakes.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm the quinoa and eggplant in a pan over low heat to preserve the texture and flavors. If the dish seems dry, add a splash of water or vegetable broth to rehydrate. Avoid freezing this dish, as the texture of the eggplant may become mushy upon thawing. Instead, enjoy it fresh or within a few days for the best taste and nutritional value.
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