Description
This Vegan Mediterranean Roasted Vegetables Bowl is a nourishing, flavor-packed meal full of vibrant roasted veggies, crispy chickpeas, and a creamy tahini dressing over fluffy quinoa or couscous. It’s plant-based, meal-prep friendly, and perfect for lunch or dinner.
Ingredients
1 medium zucchini, chopped
1 medium eggplant, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, sliced
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
0.5 teaspoon ground cumin
Salt and black pepper to taste
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil (for chickpeas)
0.5 teaspoon smoked paprika
1 cup cooked quinoa or couscous
0.25 cup chopped fresh parsley
Lemon wedges, for serving
Tahini dressing (store-bought or homemade)
Instructions
1. Preheat your oven to 425°F (220°C).
2. Chop the vegetables and toss them with olive oil, garlic, oregano, cumin, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 25–30 minutes, flipping halfway.
4. Toss chickpeas with olive oil and paprika; roast them for 20 minutes until crispy.
5. Cook quinoa or couscous per package directions and fluff with a fork.
6. Assemble bowls with the grain base, roasted vegetables, chickpeas, tahini dressing, parsley, and lemon wedges.
Notes
Roast vegetables in a single layer to avoid steaming.
For extra protein, add grilled tofu or tempeh.
Make the tahini dressing ahead to save time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg
Keywords: vegan, bowl, roasted vegetables, plant-based, tahini