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Roasted Eggplant, Zucchini & Pork Bowls

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

Miso Sauce

  • 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.


  • 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.

AUTHOR Andrea Bemis
BRAND EatingWell

YIELD 4 servings
ACTIVE TIME 35 minutes
TOTAL TIME 35 minutes


Per serving 452 Calories
Total Fat 23 g
Saturated Fat 5 g
Mono Saturated Fat 9 g
Cholesterol 66 mg
Sodium 673 mg
Fiber 6 g
Protein 30 g
Potassium 912 mg
Added Sugars 0 g
Total Sugars 7 g
Calcium 64 mg
Chromium 1 mcg
Folate 104 mcg
Omega-6 4 g
Vitamin B12 1 mcg
Vitamin E 4 mg
Zinc 3 mg
Vitamin B3 2 mg
Carbohydrate Servings 2

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