Tahini Quinoa Bowl with Roasted Eggplant, Broccoli, and Tofu

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
• 🥦 Ingredient Notes
• 🔪 Step-By-Step Instructions
• 💬 Frequently Asked Questions
• ⏲️ Tahini Quinoa Bowl with Eggplant, Broccoli, and Tofu Recipe

💭 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

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.