Vegan Mediterranean Roasted Bowl (Printable 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
# Directions:
01 - Preheat the oven to 425°F.
02 - In a large bowl, combine zucchini, bell peppers, onion, eggplant, and cherry tomatoes. Add the drained chickpeas and toss together.
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 mixture on a large parchment-lined baking sheet in a single layer for even roasting.
05 - Roast for 25 to 30 minutes, stirring once halfway through, until the vegetables are golden and tender.
06 - 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 with the roasted vegetable and chickpea mixture.
08 - Drizzle generously with tahini-lemon dressing. Garnish with fresh parsley, kalamata olives, and lemon wedges. Serve warm.
# Expert Tips:
01 -
- The tahini-lemon dressing alone is worth memorizing because it makes literally everything taste like it came from a restaurant
- You can prep the vegetables ahead and just roast when you are ready, making weeknight dinners feel effortless
02 -
- The single layer rule on the baking sheet is not a suggestion, overcrowding is the number one reason home-roasted vegetables turn out soggy
- Tahini dressing thickens as it sits so always thin it right before serving or you will end up with paste on your bowl
03 -
- Dry your chickpeas with a clean towel before roasting, the five seconds it takes makes a noticeable difference in crispiness
- Let the roasted vegetables sit on the hot baking sheet for two minutes after pulling them out, they continue to caramelize off the direct heat