Vegan Mediterranean Roasted Bowl (Print Version)
Roasted Mediterranean vegetables with chickpeas and creamy tahini-lemon dressing in a nourishing bowl.
# 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
# Preparation Steps:
01 - Preheat the oven to 425°F.
02 - In a large bowl, combine zucchini, bell peppers, onion, eggplant, cherry tomatoes, and chickpeas.
03 - Drizzle olive oil over the vegetables and chickpeas. Add oregano, thyme, smoked paprika, salt, and pepper. Toss to coat evenly.
04 - Spread the mixture on a large parchment-lined baking sheet in a single layer.
05 - Roast for 25 to 30 minutes, stirring once halfway through, until vegetables are golden and tender.
06 - Whisk together tahini, lemon juice, water, minced garlic, cumin, and salt until smooth and creamy. Add more water for a thinner consistency if desired.
07 - Divide cooked quinoa or brown rice among 4 serving bowls.
08 - Top each bowl with the roasted vegetable and chickpea mixture. Drizzle generously with tahini-lemon dressing.
09 - Finish with fresh parsley, kalamata olives, and lemon wedges. Serve warm.
# Expert Advice:
01 -
- The tahini dressing ties everything together like a warm hug you did not know you needed
- It is one of those rare meals that tastes even better the next day from the fridge
02 -
- Crowding the pan is the number one way to end up with steamed vegetables instead of roasted ones
- Tahini dressing thickens as it sits so always have extra lemon juice ready to loosen it
03 -
- Let the roasted vegetables rest on the hot pan for five minutes after pulling them out because they continue to caramelize slightly
- A pinch of smoked paprika in the dressing instead of just the vegetables adds a layered depth most people will not expect