Vegan Mediterranean Roasted Bowl (Printable Version)
Roasted Mediterranean vegetables with chickpeas and tahini-lemon dressing for cozy comfort.
# 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 (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
22 - Lemon wedges
# How-To:
01 - Set the oven to 425°F to reach proper roasting temperature.
02 - In a large bowl, toss together zucchini, red and yellow bell peppers, red onion, eggplant, cherry tomatoes, and chickpeas.
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 in a single layer on a large baking sheet lined with parchment paper.
05 - Roast for 25 to 30 minutes, stirring once at the halfway mark, until the vegetables are golden and tender.
06 - While the vegetables roast, 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, if using. Top each bowl 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 Tips:
01 -
- It turns simple vegetables into something that feels like a real meal without any fancy technique
- The tahini dressing alone is worth keeping in your fridge all week
02 -
- Overcrowding the baking sheet is the single most common mistake and it will ruin the texture completely
- Tahini dressing thickens in the fridge so always thin it again before serving leftovers
03 -
- Let the vegetables rest on the hot pan for five minutes after roasting to deepen their caramelized flavor
- Make a double batch of the dressing because you will want to put it on everything for the next three days