This eggplant spinach quinoa bowl is so delicious, healthy and filling! This buddha bowl is a perfect vegan main dish, you'll love it! Eggplant, spinach and quinoa go so well together!
While the quinoa is cooking, roast the eggplant and cook the spinach.
To roast the eggplant, cut it into 1-inch cubes and bake in pre-heated 425F oven for 25 minutes. Sprinkle with salt and pepper to taste.
To cook the spinach, heat the oil and minced garlic in a large non-stick frying pan, then add spinach and cook, stirring, until wilted (about 4 minutes). Sprinkle with salt and pepper to taste.
Mix cooked quinoa with Italian dressing.
To assemble the quinoa bowl, put the quinoa in the bowl or on the plate, then top with roasted eggplant and cooked spinach.