---
title: Easy Mediterranean-Inspired Nourish Bowls
author: Minimalist Baker
servings: 4
prep_time: 20m
cook_time: 20m
tags:
  - dinner
  - lunch
  - bowls
  - mediterranean
  - plant-based
  - healthy
source: Minimalist Baker (minimalistbaker.com)
---

[-- Roasted Eggplant & Chickpeas --]

Preheat oven to 400°F (200°C) and line a #large rimmed baking sheet{} with parchment paper.

Toss cubed @eggplant (1/2-inch cubes){1%medium} and drained, rinsed, dried @canned chickpeas{15%oz} with @olive oil{2%tbsp}, @ground cumin{1%tsp}, @ground coriander{1/2%tsp}, @smoked paprika{1/2%tsp}, @sea salt{1/2%tsp}, and @black pepper{1/4%tsp}.

Spread evenly on baking sheet and roast for ~roast{20%to 25%minutes}, tossing halfway through, until eggplant is golden-tender and chickpeas are crispy.

[-- Lemon Turmeric Rice --]

In a medium pot, cook @long-grain white rice or brown rice{1%cup} with @vegetable broth{2%cups}, @ground turmeric{1/2%tsp}, @olive oil{1%tbsp}, @lemon zest{1%tsp}, and @lemon juice{1%tbsp} until fluffy, ~cook rice{15%to 20%minutes}.

[-- Tomato Cucumber Salad --]

In a medium bowl, toss diced @Persian cucumbers{2}, halved @cherry tomatoes{1.5%cups}, chopped @fresh flat-leaf parsley{1/2%cup}, @olive oil{1%tbsp}, @lemon juice{1%tbsp}, and a pinch of salt and pepper.

[-- Garlic Tahini Sauce --]

In a small bowl, whisk @tahini{1/4%cup}, @lemon juice{2%tbsp}, minced @garlic{1%clove}, @maple syrup{1%tsp}, @sea salt{1/4%tsp}, and @warm water{3%to 4%tbsp} until creamy and pourable.

[-- Assembly --]

Divide warm lemon turmeric rice among 4 bowls. Top with roasted eggplant and chickpeas, tomato-cucumber salad, sliced @kalamata olives{1/4%cup}, and a big spoonful of @hummus{1/2%cup}.

Drizzle garlic tahini sauce generously over each bowl and serve with lemon wedges.