Vegan Mediterranean Roasted Vegetables Bowl
A vibrant, nutrient-dense bowl featuring roasted chickpeas, sweet potatoes, and a creamy lemon-tahini dressing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasted
- Cuisine: Mediterranean
Ingredients
1 can (15oz) chickpeas, rinsed and dried
2 cups sweet potato, diced
1 large red onion, sliced into wedges
1 red bell pepper, chopped
1 head broccoli, cut into florets
2 tbsp olive oil
1 tsp dried oregano
2 cups cooked quinoa
1/2 cup tahini
1 lemon, juiced
1 tbsp maple syrup
2 cloves garlic, minced
2-4 tbsp warm water
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes, chickpeas, onion, and peppers with oil and oregano.
3. Spread on a baking sheet and roast for 15 minutes.
4. Add broccoli to the tray and roast for another 10-12 minutes.
5. Whisk tahini, lemon juice, maple syrup, and garlic in a small bowl.
6. Add warm water to dressing until smooth and pourable.
7. Assemble bowls with a base of quinoa and roasted veggies.
8. Drizzle with tahini sauce and serve.
Notes
Dry chickpeas thoroughly for maximum crunch.
Store dressing separately to keep veggies crisp.
Swap quinoa for brown rice or farro if desired.