This Power Bowl is a true feast for the senses and a tribute to the richness of Middle Eastern cuisine in a modern, healthy version. It’s a dish that nourishes not only the body but also the eyes. The star here is the velvety, melt-in-your-mouth eggplant, roasted with aromatic za'atar until perfectly tender. Its deep, slightly smoky flavor pairs wonderfully with the naturally sweet and creamy hummus made from roasted sweet potato. This is not your ordinary hummus – the addition of sweet potato gives it an extraordinary smoothness and a delicate, sweet undertone. The counterpoint to these soft textures is the addictively crunchy chickpeas, coated in smoked paprika and cumin, which add boldness and a satisfying 'crunch' to the dish. The whole is served on a base of nutritious quinoa and finished with the freshness of parsley and ruby-red pomegranate jewels. This dish is perfect for a hearty lunch, a light dinner, or as an impressive meal when you want to take care of yourself and eat something absolutely delicious.
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Start by preparing the oven and the ingredients. Preheat the oven to 200°C (fan). Prepare a large baking tray and line it with baking paper. The paper will prevent anything from sticking and make cleanup much easier.
Thoroughly wash the eggplant and dry it with a paper towel. Cut off the green end. Slice the eggplant in half lengthwise. Using a sharp knife, score the flesh in a crisscross pattern, making cuts every 1.5-2 cm. Be careful not to cut through the skin. The cuts will help with even cooking and absorption of the spices.
Place the eggplant halves on the prepared baking sheet, cut side up. Generously drizzle each half with olive oil (about 1 tablespoon per half). Using your fingers or a kitchen brush, thoroughly spread the oil, making sure it seeps into the cuts. Then evenly sprinkle with za'atar, salt, and freshly ground pepper.
Wash the sweet potato and dry it. Do not peel it. Poke it with a fork in several places to prevent it from bursting while baking. Wrap it in aluminum foil and place it on the same baking sheet next to the eggplant.
Drain the chickpeas from the brine in a sieve and rinse them thoroughly under cold running water. Then, dry them VERY carefully. You can spread them out on a clean kitchen towel or paper towel and gently roll them until completely dry. Transfer the dry chickpeas to a bowl, add 1 tablespoon of olive oil, smoked paprika, cumin, and a pinch of salt. Mix well so that each chickpea is coated with the spices.
Spread the seasoned chickpeas in a free space on the baking sheet, next to the eggplant and sweet potato. Make sure the chickpeas are in a single layer and not crowded. Place the baking sheet in the preheated oven. Bake everything for about 35-40 minutes. The eggplant should be very soft and golden, the sweet potato soft (check by piercing with a fork), and the chickpeas crispy and browned.
While the vegetables are baking, cook the quinoa. Rinse 100g of quinoa in a fine sieve under cold water for about a minute, rubbing the grains with your hands. Transfer the quinoa to a small pot, add 200 ml of water, a pinch of salt, and bring to a boil. Reduce the heat to the lowest setting, cover the pot, and cook for 15 minutes, until the quinoa absorbs all the water. Remove from heat and let it sit covered for another 5 minutes. Finally, fluff it with a fork.
When the sweet potato is baked and slightly cooled, carefully cut it in half and use a spoon to scoop out all the flesh into a blender or food processor bowl. Add the drained and rinsed second half of the chickpeas (240g), tahini paste, lemon juice, peeled garlic cloves, a pinch of salt, and cumin.
Blend all the ingredients into a smooth, uniform mixture. This process may take 2-3 minutes. If the hummus is too thick, gradually add very cold water, one tablespoon at a time, blending after each addition until you achieve the desired creamy consistency. Taste and season with salt or lemon juice if needed.
It's time to assemble our Power Bowl! In two deep bowls, evenly distribute the cooked quinoa. On top, place a large portion of sweet potato hummus, creating a characteristic indentation with a spoon. Next to the hummus, place half of the roasted eggplant.
Sprinkle everything with a generous handful of crunchy chickpeas. Garnish with freshly chopped parsley. Additionally, if using, sprinkle with pomegranate seeds for color and juiciness. Finally, drizzle everything with a little good quality olive oil.
The word 'hummus' in Arabic simply means 'chickpea'. It is one of the oldest dishes in the world, with roots tracing back to ancient Egypt. The addition of sweet potato is a modern variation that is gaining popularity due to its creaminess and natural sweetness.
The dish is complete on its own, but it also tastes great with warm pita bread or crunchy sourdough bread for scooping up the hummus. You can also add a dollop of vegan natural yogurt for a refreshing, tangy touch.
It is best to store each ingredient separately in airtight containers in the refrigerator for up to 3 days. Quinoa and eggplant can be reheated before serving. Crispy chickpeas will lose their crunch over time, but will still be tasty. Hummus should be taken out of the refrigerator 20 minutes before serving to reach room temperature and full flavor.
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