Roasted Eggplant, Zucchini & Pork Bowls
Bursting with colorful veggies, this healthy grain bowl recipe is topped with an easy miso dressing. If you have quinoa already cooked, skip Step 1 and use 2 cups in Step 4.
Quinoa & Salad
- 1 ¼ cups water
- ¾ cup quinoa
- ½ cup finely chopped fresh cilantro
- 1 teaspoon extra-virgin olive oil plus 2 tablespoons, divided
- 1 pound lean ground pork
- 1 small eggplant (10-12 ounces), cut into ½-inch cubes
- 1 medium zucchini, cut into ½-inch cubes
- 1 pint cherry tomatoes
- ½ teaspoon salt
- 3 tablespoons water
- 2 tablespoons white miso
- 2 tablespoons rice vinegar
- 1 ½ tablespoons tahini
- 1 tablespoon toasted (dark) sesame oil
- 1 medium clove garlic, minced
- 1 teaspoon grated fresh ginger
- To prepare quinoa: Bring water and quinoa to a boil in a small saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes. Stir in cilantro.
- To prepare sauce: Whisk water, miso, vinegar, tahini, sesame oil, garlic and ginger together in a small bowl until smooth. Set aside.
- To prepare salad: Heat 1 teaspoon olive oil in a 14-inch flat-bottom wok over medium-high heat. Add pork and cook, stirring, until cooked through, 5 to 7 minutes. Transfer to a plate. Add the remaining 2 tablespoons oil, eggplant, zucchini, tomatoes and salt to the pan and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Return the pork to the wok and stir to combine.
- Divide the quinoa among 4 bowls and top with the pork mixture. Drizzle each serving with a generous 2 tablespoons of the miso sauce.
MAKE AHEAD TIPS
- Miso is fermented bean paste made from barley, rice or soybeans. It is available in different colors; in general, the lighter the color, the milder the flavor. It will keep, in the refrigerator, for more than a year.
- Tahini is a thick paste of ground sesame seeds with a nutty flavor.