Roasted Veggie Buddha Bowl With Quail Eggs
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Serves: 4 people
Rice, veggies, homemade tzatziki, loads of roasted (and raw veggies) and of course, fried quail eggs combine for a nutritious but oh-so-filling meal.
- 1 cup brown rice
- 2 cups water
- 2 tsp salt
- 2 green zucchinis, chopped
- 1 sweet potato, peeled and cut into 1/2 inch cubes
- 1 cup cherry tomatoes, sliced in half
- 1 medium eggplant, cut into cubes
- 4 tbsp olive oil
- 1 tbsp salt
- 1/2 tbsp pepper
- 2 tsp dried parsley
- 1 tbsp paprika
- 1/2 tbsp butter
- 8 quail eggs, cracked into a bowl
- 1 avocado, sliced
- 1/4 English cucumber
- 3/4 cup Greek yogurt
- 1/4 cup chopped dill, extra for garnish
- 1/2 tbsp white wine vinegar
- 1/2 tsp salt
- 1/4 tsp dried mint
Preheat oven to 400°F.
In a pot, stir in rice, water and salt.
Over medium heat, bring to a boil.
Turn off heat immediately, cover and let sit while preparing the veggies and tzatziki dressing.
In a large bowl, combine cubed veggies and mix in olive oil, salt, pepper, dried parsley and paprika.
Place veggies on a lined tray, evenly spread out and roast in the oven for about 20 minutes or until veggies are all tender.
While the veggies are roasting, make tzatziki.
Grate cucumber into a bowl.
Using a cloth, squeeze out as much excess water from cucumber as you can and then place it in a bowl.
Add Greek yogurt, dill, white wine vinegar, salt, dried mint and mix.
To assemble bowls, place a 1/4 cup of cooked rice in each bowl.
Evenly divide roasted veggies between bowls.
Slice avocado and divide between bowls.
Over medium heat, melt butter in a pan.
Once hot, gently place quail eggs in pan and cook sunny-side up.
Immediately place on prepared bowls.
Place a dollop of tzatziki over each bowl and garnish with dill.