Vegan Mediterranean Roasted Bowl (Printable)
Roasted Mediterranean vegetables with chickpeas and tahini-lemon dressing for cozy comfort.
# 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 (optional base)
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 (optional)
22 - Lemon wedges
# How-to Steps:
01 - Set the oven to 425°F and allow it to reach full temperature.
02 - Place zucchini, 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. Toss until everything is evenly coated.
04 - Spread the seasoned mixture on a parchment-lined baking sheet in a single, even layer.
05 - Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are golden 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 - If using a grain base, divide cooked quinoa or brown rice among 4 serving bowls. Top each with the roasted vegetable and chickpea mixture.
08 - Drizzle generously with tahini-lemon dressing. Finish with fresh parsley, kalamata olives, and lemon wedges. Serve warm.
# Expert Pointers:
01 -
- It turns the most forgettable vegetables into something you actually crave on a weeknight
- The tahini dressing is the kind of thing you will start putting on everything and not feel guilty about
02 -
- Crowding the pan is the number one way to ruin roasted vegetables, they will end up soggy and sad every single time
- The tahini dressing thickens as it sits, so always thin it right before serving or keep a spoon of water nearby
03 -
- Let the roasted vegetables sit on the hot pan for five minutes after pulling them out, they finish cooking and caramelize just a little more
- Use the back of a fork to smash a few chickpeas on the pan before serving, they turn into creamy little nuggets that coat everything