A hearty quinoa bowl with roasted tofu, eggplant, and broccoli, and a creamy lemon-tahini sauce that makes a quick and healthy make-ahead meal!

I started making this recipe last spring, after I found myself wanting to experiment with more healthy recipes, and I became obsessed with it almost immediately.
Grain bowl recipes have been a trend for several years now, and now I know why: they are quick and easy, full-flavored, healthy, and a great way to meal-prep for the upcoming week!
This quinoa bowl features roasted eggplant and broccoli that caramelize in the oven, hearty quinoa, creamy tofu, and a delicious nutty lemon-tahini sauce. It's simple, healthy (gluten-free and vegan), and so delicious.
As many of my readers know, I love tahini. You can use it in savory dishes like this Smoky Paprika Hummus or this Mutabal-Middle Eastern Eggplant Dip, or in sweet ones like this No-Bake Tahini Cheesecake.
Once you get the hang of making grain bowls, you learn that they are very customizable, which is part of what makes them so appealing. Use your favorite seasonal vegetables in this recipe, and if you don't like tofu, go ahead and use another protein like chickpeas, chicken, or turkey.
Another benefit of grain bowls is that they are a great way to meal-prep for the week ahead: after you've prepped your ingredients, simply portion out each serving for your lunch or dinner and reheat when you are ready to serve.
Jump to:
💭 Pro Tips
- Take the time to press your tofu. It comes packed in water, so it needs to be dried out as much as possible. Follow the instructions in the recipe card, and you will have nice and crispy tofu.
- Make a double batch of the lemon-tahini sauce and drizzle it on any salad or vegetable for a fun twist.
- Substitute your favorite seasonal veggies. The roasting time will vary according to which vegetable you use, but the important thing to remember is not to overcrowd your baking sheet when roasting.
- How to store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Use peanut butter in place of the tahini to make more of a peanut sauce.
- Substitute your favorite protein for the tofu. I like to change it up and use chickpeas or chicken every once in a while.
- Garnish your quinoa bowl with these quick and easy Pickled Red Onions!
- Substitute your favorite grain for the quinoa. I like to use farro or brown rice for this dish when I don't have quinoa on hand.
🥦 Ingredient Notes
For the dressing:
- Fresh lemon juice - Always use fresh lemon juice whenever possible. It makes a difference in the flavor, as bottled lemon juice contains preservatives.
- Garlic - I recommend using fresh garlic, although chopped garlic (sold in a jar) or garlic powder will work here as well.
- Extra-virgin olive oil - Use your go-to brand of olive oil for this recipe.
- Tahini - Also known as sesame paste, it provides the nutty flavor in this dressing.
For the grain bowl:
- Broccoli - Fresh or frozen broccoli will work here. If using frozen, aim for around 16 ounces.
- Eggplant - You can use any variety of eggplant for this recipe.
- Tofu, extra firm - Extra firm tofu contains the least amount of water and is great for roasting.
- Quinoa - An ancient grain that is gluten-free, high in protein, and considered a "superfood".
- Maple syrup - Be sure to use real (all-natural) maple syrup and not the kind full of corn syrup.
- Red pepper flakes - Adds a nice subtle level of heat.
- Diced tomatoes - You can use either fresh or canned diced tomatoes here.
🔪 Step-By-Step Instructions
(see recipe card below for full list of ingredients and detailed instructions)
Drain tofu: Place tofu on a plate between two paper towels. Place heavy saute pan on top of tofu and lightly press to remove as much excess moisture as you can. Let sit for 5-10 minutes to drain.
Make the lemon-tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin sauce; taste and add more salt and lemon juice if needed.
Prep tofu and vegetables: Slice tofu into 1-inch cubes. Place tofu and broccoli on a rimmed baking sheet, and the eggplant on another. Toss all three items with a drizzle of olive oil and a pinch of salt.
Roast: Roast broccoli, tofu, and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and ¼ teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Set aside.
Make lemon-maple syrup mixture: In a small bowl, whisk together lemon juice, maple syrup, and remaining ¼ teaspoon salt. After removing vegetables from the oven, toss with the lemon-maple syrup mixture to coat. Add red pepper flakes and mix thoroughly.
To serve, place quinoa in six bowls. Divide roasted broccoli, eggplant, and tofu among the bowls. Add diced tomatoes. Generously drizzle tahini dressing over the bowls and garnish with additional red-pepper flakes, if desired.
💬 Frequently Asked Questions
In a nutshell, tofu is pressed soy bean curd. It's a great way to get your protein, and it will absorb any flavors that are added to it or paired with it, so it's very versatile. You can read more about the many different types of tofu here.
Tahini is a condiment from the Middle East, and is essentially ground sesame paste. Think of it as similar to peanut butter or almond butter. In fact, loads of people are baking with it these days, as it can easily be substituted for peanut butter if nut allergies are an issue.
I love tahini so much that I often make an extra batch of this tahini dressing and just drizzle it on any vegetables, like these Roasted Brussels Sprouts with Garlic, that I roast for the week!
Quinoa is an ancient grain hailed for its high level of nutrients and protein. I use it often, like in this recipe for Quinoa Tabbouleh Salad with Chickpeas and Avocado.
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
⏲️ Tahini Quinoa Bowl with Eggplant, Broccoli, and Tofu Recipe
Ingredients
For the dressing:
- 2 Tablespoons fresh lemon juice
- 2 garlic cloves, minced
- ½ teaspoon salt
- ¼ cup extra-virgin olive oil
- 3 Tablespoons tahini
For the grain bowl:
- 1 head broccoli, cut into small florets
- 1 large eggplant, cut into 1 ½-inch pieces
- 1 block tofu, extra firm
- Extra-virgin olive oil
- ½ teaspoon salt
- 1 cup quinoa
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon maple syrup
- ½ Tablespoon red-pepper flakes
- 14 ounces can diced tomatoes, drained
Instructions
- Heat oven to 425 degrees F.
- Place tofu on a plate between two paper towels. Place heavy saute pan on top of tofu and lightly press to remove as much excess moisture as you can. Let sit for 5-10 minutes to drain.
- Make the tahini dressing: Whisk together lemon juice, garlic and salt in a medium bowl. Let sit for 1 minute, then slowly whisk in oil, a few drops at a time, until emulsified. Whisk in tahini and enough water (by the teaspoon) to make a thin sauce; taste and add more salt and lemon juice if needed. Set aside.
- Slice tofu into 1-inch cubes. Place tofu and broccoli on a rimmed baking sheet, and the eggplant on another. Toss all three items with a drizzle of olive oil and a pinch of salt.
- Roast broccoli, tofu, and eggplant for 20 to 30 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
- While vegetables are in the oven, make the quinoa: In a medium saucepan, place quinoa, 2 cups water and ¼ teaspoon salt. Bring to a boil, and then lower to a simmer for 15 minutes, until the grains soften and water is absorbed. Set aside.
- In a small bowl, whisk together lemon juice, maple syrup, and remaining ¼ teaspoon salt. After removing vegetables from the oven, toss with the lemon - maple syrup mixture to coat. Add red pepper flakes and mix thoroughly.
- To serve, place quinoa in six bowls. Divide roasted broccoli, eggplant, and tofu among the bowls. Add diced tomatoes. Generously drizzle tahini dressing over the bowls and garnish with additional red-pepper flakes, if desired.
Notes
- Take the time to press your tofu. It comes packed in water, so it needs to be dried out as much as possible. Follow the instructions in the recipe card, and you will have nice and crispy tofu.
- Make a double batch of the lemon-tahini sauce and drizzle it on any salad or vegetable for a fun twist.
- Substitute your favorite seasonal veggies. The roasting time will vary according to which vegetable you use, but the important thing to remember is not to overcrowd your baking sheet when roasting.
- How to store: Store in an airtight container in the refrigerator for up to 5 days.
- Use peanut butter in place of the tahini to make more of a peanut sauce.
Kelly
I can't wait to try this!
Barb Haner
I love to roast vegetables also. I will have to give this recipe a try!
Freta
This looks so good
Gastronotherapy
Thanks, Freta!
Amanda Dixon
Ohhh, I love everything about this dish! That tahini sauce especially sounds like the perfect finishing touch.
Gastronotherapy
Thanks, Amanda! The tahini sauce is the best. I add it to so many dishes!
Jeri Walker
What a fresh and nutritious recipe! I can't wait to try it! Thanks for the recipe!
Gastronotherapy
You are welcome!
Michaela
Great healthy midweek dish, a new quinoa recipe idea to add to my favourites.
Gastronotherapy
Thanks, Michaela!
Pam Greer
This is the perfect recipe to make as is or change it up a bit. I subbed cooked chicken for the tofu and it was yummy too!
Gastronotherapy
That sounds delicious as well!