How to Make Mediterranean Roasted Veggie Bowls

Perfect Vegetable Roasting

Achieve ideal caramelization while maintaining vegetable integrity and moisture.

Balance Seasoning Components

Layer complementary Mediterranean spices for depth without overwhelming individual ingredients.

Master Chickpea Texture

Create the perfect crisp-tender balance for maximum enjoyment and protein absorption.

Compose Perfect Bowl Architecture

Strategically layer components for visual appeal and optimal flavor combination in each bite.

Baking Tips

For meal prep, prepare all components separately and store in airtight containers in the refrigerator for up to 4 days. Keep the dressing separate until ready to serve.

To save time, use pre-cooked quinoa or other grains like brown rice or farro.

Add protein variations by including grilled chicken, salmon, or tofu for non-vegetarian or different vegan options.

Cut vegetables into similar-sized pieces to ensure even roasting.

Pat the chickpeas dry before seasoning to help them get crispy in the oven.

For a lighter option, serve over mixed greens instead of quinoa.

Customize with additional Mediterranean ingredients like sun-dried tomatoes, artichoke hearts, or roasted red peppers.

Mediterranean Roasted Veggie Bowls

Name: Mediterranean Roasted Veggie Bowls
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean, Middle Eastern
Ingredients: For the roasted vegetables:; 1 large eggplant, diced into 1-inch cubes; 2 bell peppers (red and yellow), cut into chunks; 1 medium red onion, cut into wedges; 1 medium zucchini, sliced into half-moons; 1 pint cherry tomatoes, halved; 3 tablespoons olive oil; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and freshly ground black pepper to taste; For the chickpeas:; 2 cans (15 oz each) chickpeas, drained and rinsed; 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (optional); Salt and freshly ground black pepper to taste; For the quinoa:; 1 cup quinoa, rinsed; 2 cups vegetable broth or water; 1/4 teaspoon salt; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh parsley; For the lemon-tahini dressing:; 1/4 cup tahini; 3 tablespoons fresh lemon juice; 2 tablespoons olive oil

These vibrant Mediterranean bowls feature a colorful array of roasted vegetables, protein-rich chickpeas, and nutty quinoa, all brought together with a bright lemon-tahini dressing. Perfect for meal prep and customizable to your preferences, these bowls deliver a healthy, satisfying meal packed with Mediterranean flavors.

Prep Time

20 Minutes

Cook Time

30 Minutes

Total Time

50 Minutes

Chef

JUE

Ingredients

Custard Cream

For the roasted vegetables:

1 large eggplant, diced into 1-inch cubes

2 bell peppers (red and yellow), cut into chunks

1 medium red onion, cut into wedges

1 medium zucchini, sliced into half-moons

1 pint cherry tomatoes, halved

3 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and freshly ground black pepper to taste

For the chickpeas:

2 cans (15 oz each) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional)

Salt and freshly ground black pepper to taste

For the quinoa:

1 cup quinoa, rinsed

2 cups vegetable broth or water

1/4 teaspoon salt

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley

For the lemon-tahini dressing:

1/4 cup tahini

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1 clove garlic, minced

2-3 tablespoons water, to thin

1/2 teaspoon honey or maple syrup (use maple syrup for vegan)

Salt and freshly ground black pepper to taste

For serving:

1 cup kalamata olives, pitted

1/2 cup crumbled feta cheese (omit for vegan)

1/4 cup fresh parsley, chopped

1/4 cup fresh mint leaves, torn

Lemon wedges

Instructions

Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper.

In a large bowl, combine the eggplant, bell peppers, red onion, zucchini, and cherry tomatoes. Drizzle with olive oil and sprinkle with dried oregano, cumin, smoked paprika, garlic powder, salt, and pepper. Toss to coat evenly.

Spread the vegetables in a single layer on one of the prepared baking sheets. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.

Meanwhile, in the same bowl, toss the chickpeas with olive oil, cumin, paprika, garlic powder, cayenne (if using), salt, and pepper. Spread in a single layer on the second baking sheet.

Place chickpeas in the oven with the vegetables and roast for 20-25 minutes, until crispy on the outside but still tender inside.

While the vegetables and chickpeas are roasting, cook the quinoa. In a medium saucepan, combine rinsed quinoa, vegetable broth or water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in lemon juice and chopped parsley.

Make the lemon-tahini dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, honey or maple syrup, and salt and pepper. Gradually add water until you reach your desired consistency. The dressing should be pourable but not too thin.

Assemble the bowls: Divide the quinoa among four bowls. Top with roasted vegetables, chickpeas, kalamata olives, and crumbled feta (if using).

Drizzle with lemon-tahini dressing and garnish with fresh parsley and mint leaves. Serve with lemon wedges on the side.

Mediterranean Roasted Veggie Bowls

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Mediterranean Roasted Veggie Bowls

Mediterranean Roasted Veggie Bowls

Ingredients

Instructions