Vegan Mediterranean Roasted Bowl (Printable)
A nourishing bowl of roasted Mediterranean vegetables with chickpeas and creamy tahini-lemon dressing.
# What you'll need:
→ Vegetables
01 - 1 medium zucchini, sliced
02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 red onion, cut into wedges
05 - 1 small eggplant, cubed
06 - 7 oz cherry tomatoes, halved
→ Legumes
07 - 1 can (14 oz) chickpeas, drained and rinsed
→ Marinade
08 - 2 tbsp olive oil
09 - 2 tsp dried oregano
10 - 1 tsp dried thyme
11 - 1 tsp smoked paprika
12 - Salt and black pepper to taste
→ Grains
13 - 7 oz cooked quinoa or brown rice
→ Tahini-Lemon Dressing
14 - 3 tbsp tahini
15 - Juice of 1 lemon
16 - 2 tbsp water
17 - 1 garlic clove, minced
18 - 1/2 tsp ground cumin
19 - Salt to taste
→ Garnishes
20 - Fresh parsley, chopped
21 - Pitted kalamata olives
22 - Lemon wedges
# Directions:
01 - Set oven to 425°F and allow to fully heat.
02 - In a large bowl, toss zucchini, red and yellow bell peppers, red onion, eggplant, cherry tomatoes, and drained chickpeas together.
03 - Drizzle olive oil over the vegetables and chickpeas. Sprinkle with oregano, thyme, smoked paprika, salt, and pepper. Toss until evenly coated.
04 - Spread the seasoned mixture across a parchment-lined baking sheet in a single, even layer.
05 - Roast for 25 to 30 minutes, stirring once at the halfway mark, until vegetables are golden-edged and tender.
06 - While vegetables roast, whisk together tahini, lemon juice, water, minced garlic, cumin, and salt in a small bowl until smooth and creamy. Thin with additional water if a looser consistency is preferred.
07 - Divide cooked quinoa or brown rice among 4 serving bowls. Mound the roasted vegetable and chickpea mixture on top.
08 - Drizzle each bowl generously with tahini-lemon dressing. Finish with chopped parsley, kalamata olives, and lemon wedges. Serve warm.
# Expert Suggestions:
01 -
- It turns simple vegetables into something that feels like a real meal, not just a side
- The tahini dressing alone will become your go-to for everything from salads to grain bowls
02 -
- Overcrowding the pan is the number one mistake and it will steam your vegetables into sadness instead of caramelizing them
- Tahini dressing often looks broken and clumpy at first but keep whisking and it will come together beautifully
03 -
- Halve the cherry tomatoes instead of leaving them whole because they burst and create a natural sauce that coats everything
- Sun-dried tomatoes folded in after roasting add an intense umami punch that takes the bowl somewhere completely different