Vegan Mediterranean Roasted Vegetables Bowl (Printable)
A nourishing bowl of roasted Mediterranean vegetables, chickpeas, and creamy tahini-lemon dressing.
# 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
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
# Directions:
01 - Set the oven to 425°F to reach roasting temperature.
02 - In a large bowl, toss together the zucchini, red and yellow bell peppers, red onion, eggplant, cherry tomatoes, and chickpeas.
03 - Drizzle olive oil over the vegetables and chickpeas, then add dried oregano, dried thyme, smoked paprika, salt, and black pepper. Toss until everything is evenly coated.
04 - Spread the seasoned mixture across a large 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 - While the vegetables roast, whisk together tahini, lemon juice, water, minced garlic, ground cumin, and salt in a small bowl until smooth and creamy. Thin with additional water if a lighter consistency is preferred.
07 - Divide the cooked quinoa or brown rice among four serving bowls.
08 - Spoon the roasted vegetable and chickpea mixture over the grain base, then drizzle generously with the tahini-lemon dressing.
09 - Finish each bowl with chopped fresh parsley, kalamata olives, and a lemon wedge. Serve warm.
# Cooking Tips:
01 -
- The tahini dressing alone is worth keeping in your fridge at all times
- Roasting turns ordinary vegetables into something deeply savory and almost caramelized
- Everything comes together on one sheet pan so cleanup is nearly nonexistent
02 -
- Overcrowding the pan will steam the vegetables instead of roasting them, and no amount of spice can fix that texture
- The dressing thickens as it sits in the fridge, so always loosen it with a splash of water before drizzling
03 -
- Use two sheet pans if you are doubling the recipe because one crowded pan defeats the entire purpose of roasting
- Sprinkling a pinch of flaky salt over the finished bowl instead of mixing it in gives you sudden pops of saltiness that make every bite interesting