Name: Roasted Veggie Grain Bowl with Red Pepper-Cashew Dip
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 3 servings
Ingredients: 1–2 red or yellow bell peppers, seeded and cut into strips; 1 small eggplant, diced into 1½ cm cubes; 1 cup cherry tomatoes; 1 whole garlic bulb, top trimmed to expose the cloves; 2 tbsp extra-virgin olive oil; Sea salt and freshly ground black pepper; 1 cup cooked quinoa; 1 cup cooked or canned brown/green lentils, drained; 1 tbsp extra-virgin olive oil; Sea salt and black pepper; 3 jarred roasted red peppers, drained (approx. 75g); 4–5 sun-dried tomatoes (packed in oil or rehydrated); ½ cup raw cashews, soaked in hot water for 10 minutes and drained; All roasted garlic cloves (from earlier); 1–2 tbsp fresh lemon juice; Sea salt and black pepper to taste; Optional: ¼ tsp smoked paprika for a smoky hint; 1–2 tbsp water (as needed for texture); 1 small red onion, thinly sliced and quick-pickled in 2 tbsp vinegar, 1 tsp sugar, and ¼ tsp salt for 15 minutes; 2 cups baby arugula (50g); A handful of vegan feta (or regular feta), crumbled or cubed; Roasted cherry tomatoes; Chili oil or your favorite vinaigrette for drizzling

1. Roast the Vegetables

Preheat the oven to 200°C / 400°F. Spread bell pepper strips, diced eggplant, cherry tomatoes, and the prepared garlic bulb on a sheet pan. Drizzle with 2 tbsp olive oil, season with salt and pepper, and toss well. Roast for 30–40 minutes, stirring once, until the eggplant is soft and tomatoes are blistered. Remove from the oven and let the garlic cool slightly.

2. Crisp the Grains

Lower the oven temperature to 190°C / 375°F. Spread cooked quinoa and lentils on a baking tray. Drizzle with 1 tbsp olive oil, season with salt and pepper, and toss to coat. Bake for 20–25 minutes, stirring once halfway, until the grains are dry and crispy at the edges.

3. Blend the Red Pepper Dip

Squeeze the roasted garlic cloves from their skins into a blender. Add roasted red peppers, sun-dried tomatoes, soaked cashews, 1 tbsp lemon juice, a pinch of salt, black pepper, and smoked paprika (if using). Blend until smooth and creamy, adding 1–2 tbsp water as needed to achieve a hummus-like consistency. Taste and adjust with more lemon, salt, or pepper as needed.

4. Assemble the Bowl

In a large bowl, gently mix together the roasted eggplant, pepper strips, half of the crispy quinoa-lentil mixture, pickled (or raw) onions, and arugula. On each serving plate or a large platter, spread a generous swoop of the red pepper dip. Pile the salad on top, sprinkle with remaining crispy grains, top with roasted cherry tomatoes, and crumble over feta. Drizzle with chili oil or your favorite dressing. Serve while the grains are still crisp.