Roasted Sweet Potato, Eggplant & Chickpea Quinoa Bowl With Feta
This Roasted Sweet Potato, Eggplant & Chickpea Quinoa Bowl with Feta is the kind of meal that works for almost any moment. It’s hearty but not heavy, comforting yet fresh, and packed with texture and flavor in every bite. Roasted vegetables bring natural sweetness and depth, chickpeas add protein and crunch, quinoa keeps it filling, and feta ties everything together with a salty, creamy finish. Whether you’re meal-prepping for the week, building a quick weeknight dinner, or looking for a nourishing lunch that actually satisfies, this bowl delivers. It’s naturally vegetarian, easy to customize, and full of Mediterranean-inspired goodness.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Roasted Vegetables & Chickpeas
Sweet potatoes (peeled and cubed): 2 medium (about 500 g)
Eggplant (cubed): 1 medium (about 350 g)
Cooked chickpeas (drained and rinsed): 1½ cups (250 g)
Olive oil: 3 Tbsp
Garlic powder: 1 tsp
Ground cumin: 1 tsp
Smoked paprika: 1 tsp
Sea salt: ¾ tsp
Freshly ground black pepper: ½ tsp
For the Quinoa
Quinoa (dry): 1 cup (170 g)
Water or vegetable broth: 2 cups (480 ml)
Salt: ¼ tsp
For Assembly
Feta cheese (crumbled): ¾ cup (100 g)
Fresh parsley or cilantro (chopped): 2 Tbsp
Lemon wedges: for serving
Instructions
Preheat your oven to 220°C (425°F) and line a large baking tray with parchment paper.
Add the cubed sweet potatoes and eggplant to the tray along with the chickpeas.
Drizzle with olive oil and sprinkle over garlic powder, cumin, smoked paprika, salt, and black pepper.
Toss everything well so the vegetables and chickpeas are evenly coated.
Spread into a single layer to ensure proper roasting and caramelization.
Roast for 25 to 30 minutes, flipping once halfway, until the vegetables are golden and tender and the chickpeas are slightly crisp.
While the vegetables roast, rinse the quinoa under cold water to remove bitterness.
Add quinoa, water or broth, and salt to a saucepan. Bring to a boil, then reduce to low, cover, and simmer for 12 to 15 minutes until liquid is absorbed.
Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
To assemble, divide quinoa into bowls, top with roasted vegetables and chickpeas, sprinkle with feta, herbs, and finish with a squeeze of lemon.
Tips
Cut sweet potatoes and eggplant into similar-sized cubes so they roast evenly.
Don’t overcrowd the baking tray. Use two trays if needed to avoid steaming.
For extra crispy chickpeas, pat them dry before roasting.
Use vegetable broth instead of water for more flavorful quinoa.
Let quinoa rest after cooking to improve texture and fluffiness.
Roast vegetables on the top oven rack for deeper caramelization.
Add feta after roasting to keep it creamy rather than melted.
Season vegetables generously. Quinoa and vegetables need enough salt to shine.
Finish with lemon juice right before serving to brighten the whole bowl.
Store components separately if meal-prepping to maintain texture.
Variations
Add a tahini-lemon drizzle for a creamy, dairy-free sauce option.
Swap feta for goat cheese or dairy-free feta for a vegan version.
Add roasted red peppers or zucchini for more vegetable variety.
Replace quinoa with farro, bulgur, or brown rice.
Toss chickpeas with chili flakes for a spicy kick.
Add olives for a briny Mediterranean flavor.
Sprinkle toasted pine nuts or almonds for extra crunch.
Use harissa or ras el hanout instead of cumin and paprika.
Add a soft-boiled egg for extra protein.
Finish with pomegranate seeds for sweetness and color.
Q & A
Can I make this ahead of time?
Yes, it’s perfect for meal prep and keeps well for up to 4 days.
Is this bowl served warm or cold?
It’s best warm but also works well at room temperature.
Can I freeze this recipe?
Quinoa and roasted vegetables freeze well, but add feta after reheating.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free.
What can I use instead of eggplant?
Zucchini, cauliflower, or mushrooms work well.
Can I use canned quinoa?
Yes, but freshly cooked quinoa has better texture.
How do I prevent soggy vegetables?
High heat and enough space on the tray are key.
Can I add a sauce?
Absolutely. Yogurt sauce, hummus, or tahini are great options.
Is this kid-friendly?
Yes, especially if you keep spices mild.
Can I increase protein?
Add grilled chicken, tofu, or extra chickpeas.
Nutrition
(Approximate Per Serving)
Calories: 420
Protein: 14 g
Carbohydrates: 52 g
Fiber: 11 g
Fat: 18 g
Calcium: 18% DV
Iron: 22% DV
Conclusion
This Roasted Sweet Potato, Eggplant & Chickpea Quinoa Bowl with Feta is proof that simple ingredients can create a deeply satisfying meal. It’s balanced, nourishing, and endlessly adaptable, making it a reliable recipe you’ll come back to again and again. Whether you serve it fresh from the oven, pack it for lunch, or customize it with your favorite toppings, this bowl fits effortlessly into a healthy, flavorful lifestyle.