Description
These Mediterranean Veggie Bowls are a vibrant, healthy, and easy-to-prepare meal featuring perfectly roasted vegetables and chickpeas, fresh Mediterranean add-ins, and a creamy maple Dijon tahini dressing. It’s a complete bowl bursting with hearty flavors, crunch, and creamy goodness—all ready in under an hour, gluten-free and vegetarian-friendly.
Ingredients
Roasted Veggies & Chickpeas
- 2 cups broccoli florets
- 2 cups Brussels sprouts, halved
- 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1/2 onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
Mediterranean Add-Ins
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts or sunflower seeds
Maple Dijon Tahini Dressing
- 1/4 cup tahini
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin)
- Salt and black pepper, to taste
Instructions
- Prep and Roast the Vegetables & Chickpeas: Preheat your oven to 400°F (200°C). In a large bowl, combine broccoli, Brussels sprouts, sweet potato, onion, and chickpeas. Drizzle with olive oil and sprinkle with garlic powder, dried oregano, smoked paprika, cumin, salt, and black pepper. Toss until everything is well coated. Spread the mixture evenly on a large baking sheet. Roast for 25-30 minutes, stirring halfway through, until vegetables are golden and chickpeas are crispy.
- Make the Maple Dijon Tahini Dressing: While the vegetables roast, whisk together tahini, maple syrup, Dijon mustard, lemon juice, olive oil, minced garlic, salt, and black pepper in a small bowl. Add warm water gradually, whisking, until you reach a creamy, pourable consistency.
- Prepare Bowl Add-Ins: While veggies are finishing, prep the fresh add-ins: halve the cherry tomatoes, slice Kalamata olives, chop parsley, crumble feta cheese (if using), and toast the pine nuts or sunflower seeds in a dry skillet for 2-3 minutes over medium heat until fragrant.
- Assemble the Bowls: Divide the roasted veggies and chickpeas among 4 bowls. Top each bowl with cherry tomatoes, Kalamata olives, crumbled feta, fresh parsley, and toasted nuts or seeds.
- Dress and Serve: Generously drizzle the Maple Dijon Tahini Dressing over each bowl just before serving. Enjoy warm or at room temperature.
Notes
- To make vegan, simply omit the feta cheese.
- Swap in other roasted veggies like carrots, zucchini, or cauliflower as desired.
- This bowl works great for meal prep—store components separately and assemble just before eating.
- The tahini dressing can be made ahead and kept in the fridge for up to a week.
- Add cooked quinoa or farro for extra heartiness, keeping in mind this may affect the gluten-free status.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 8g
- Sodium: 510mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 6mg
