Vegan Mediterranean Roasted Vegetables Bowl
A vibrant bowl bursting with colorful roasted vegetables, hearty chickpeas, and a creamy herby sauce, perfect for an easy weeknight dinner.
- Prep Time:
15 minutes - Cook Time:
30 minutes - Total Time: 45 minutes
- Yield:
4 servings 1x - Category:
Main Course - Method: Roasting
- Cuisine:
Mediterranean - Diet: Vegan
久久泄欲网
Scale
- 2 medium potatoes, chopped
- 1 medium zucchini, chopped
- 1 red onion, chopped
- 1 bell pepper (any color), chopped
- 2 cups cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 1/4 cup fresh herbs (e.g., parsley, basil), chopped
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Chop the potatoes, zucchini, red onion, bell pepper, and tomatoes into bite-sized pieces.
- Combine the chopped vegetables with chickpeas, olive oil, salt, and pepper in a large bowl. Toss until coated.
- Spread the vegetable mixture on a baking sheet in a single layer.
- Roast in the oven for about 25-30 minutes, or until golden and tender.
- Prepare the creamy herby sauce by blending your choice of herbs with a base like tahini or yogurt.
- Drizzle the herby sauce over the roasted vegetables and serve.
Notes
Store leftovers in an airtight container for up to 3 days. For quicker cooking, cut vegetables smaller. Feel free to swap veggies based on personal preference or seasonality.
Nutrition
- Serving Size:
1 serving - Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates:
55g - Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg