Vegan Mediterranean Roasted Bowl (Print Version)
A vibrant bowl of roasted Mediterranean vegetables with chickpeas and zesty tahini-lemon dressing for cozy comfort.
# What You Need:
→ Vegetables
01 - 1 medium zucchini, sliced into rounds
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 Make It:
01 - Set the oven to 425°F and allow it to come to full temperature.
02 - Place zucchini, bell peppers, onion, eggplant, cherry tomatoes, and chickpeas in a large mixing bowl.
03 - Drizzle olive oil over the vegetables and chickpeas. Sprinkle with oregano, thyme, smoked paprika, salt, and pepper. Toss until everything is 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 the vegetables are golden-edged and tender.
06 - In a small bowl, whisk together tahini, lemon juice, water, minced garlic, cumin, and salt until smooth and creamy. Add more water if a thinner consistency is preferred.
07 - Divide cooked quinoa or brown rice among 4 serving bowls. Top each with the roasted vegetable and chickpea mixture.
08 - Drizzle generously with the tahini-lemon dressing. Finish with chopped parsley, kalamata olives, and lemon wedges. Serve warm.
# Handy Tips:
01 -
- The tahini dressing pulls everything together like a warm hug for your taste buds
- It looks like something from a fancy restaurant but comes together with almost zero effort
02 -
- Overcrowding the baking sheet is the single most common mistake and it will steam your vegetables instead of roasting them
- The dressing tastes completely different if you skip the cumin so do not be tempted to leave it out
03 -
- Stir the tahini in the jar thoroughly before measuring because the separated oil on top will throw off your dressing consistency
- Let the roasted vegetables sit for just two minutes before assembling so they set slightly and do not make the grain base soggy