Healthy Roasted Eggplant Gyros Bowl
Roasted Eggplant Gyros Bowl is an easy Mediterranean sheet pan meal made with roasted eggplant, chickpeas, quinoa, and feta. Ready in just 45 minutes, it's perfect for meal prep and healthy weeknight dinners.
Ingredients
For the Bowl
- 2 eggplants about 1½ lb / 700 g, cut into 1½-inch chunks
- 1 15 oz / 400 g can chickpeas, drained and rinsed
- 2 red onions cut into wedges
- 1½ cups cooked quinoa
- 1 cup crumbled feta cheese
- Juice of ½ lemon
Gyros-Style Marinade
- ¼ cup extra virgin olive oil
- 2 tablespoons red wine vinegar or any vinegar
- 2 garlic cloves grated
- 2 tablespoons tomato paste
- 1 tablespoon honey
- 2 teaspoons dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, whisk together olive oil, vinegar, garlic, tomato paste, honey, oregano, smoked paprika, cumin, salt, and black pepper until smooth.
- Add the eggplant, chickpeas, and onion wedges. Toss until everything is evenly coated.
- Spread the vegetables in a single layer on a large baking sheet.
- Roast for 30 minutes, until the vegetables are tender and caramelized.
- Remove the baking sheet from the oven. Add the cooked quinoa, feta cheese, and lemon juice.
- Gently toss everything together, scraping up the flavorful caramelized bits from the pan. This Roasted Eggplant Gyros Bowl becomes even more delicious as all the flavors combine.
- Divide into serving bowls and enjoy warm with Greek yogurt or tzatziki if desired.
Notes
- Crumbled goat cheese works well instead of feta.
- Brown rice or farro makes an excellent substitute for quinoa.
- Finish with fresh dill, parsley, or mint for added freshness.
- Add sliced avocado for extra creaminess.
- Pair with warm pita or a simple cucumber salad.