Vegan Mediterranean Roasted Bowl (Printable)
Roasted vegetables and chickpeas with tahini-lemon dressing for cozy Mediterranean nourishment.
# What You 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
# How-To Steps:
01 - Set the oven to 425°F and allow it to reach full temperature before roasting.
02 - Place zucchini, red and yellow bell peppers, red onion, eggplant, cherry tomatoes, and chickpeas in a large mixing bowl.
03 - Drizzle olive oil over the vegetables and chickpeas. Add oregano, thyme, smoked paprika, salt, and pepper, then toss until everything is evenly coated.
04 - Spread the seasoned mixture across a parchment-lined baking sheet in a single, even layer to promote proper caramelization.
05 - Roast for 25 to 30 minutes, stirring once at the halfway mark, until the vegetables are golden-edged and tender.
06 - While the vegetables roast, whisk together tahini, lemon juice, water, minced garlic, cumin, and salt in a small bowl until smooth and creamy. Add more water if a thinner consistency is preferred.
07 - Divide cooked quinoa or brown rice among 4 serving bowls, then top with the roasted vegetable and chickpea mixture.
08 - Drizzle tahini-lemon dressing generously over each bowl. Finish with chopped fresh parsley, kalamata olives, and lemon wedges. Serve warm.
# Expert Tips:
01 -
- The tahini-lemon dressing is the kind of thing you will want to drizzle on literally everything in your fridge
- It hits that deep comfort food note while still making you feel genuinely nourished afterward
02 -
- Crowding the baking sheet is the number one way to ruin this recipe because the vegetables will steam instead of roast
- The dressing thickens in the fridge overnight, so always thin it again before serving leftovers
03 -
- Salt your eggplant cubes and let them sit for fifteen minutes before rinsing and patting dry, it removes bitterness and prevents them from soaking up all your oil
- Toast the chickpeas separately on a smaller pan for five extra minutes if you want them genuinely crispy rather than just warmed through