Name: Mediterranean Veggie Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 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; ½ onion, sliced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ teaspoon smoked paprika; ½ teaspoon cumin; Salt and black pepper, to taste; ½ cup cherry tomatoes, halved; ¼ cup Kalamata olives, sliced; ¼ cup crumbled feta cheese (optional); ¼ cup fresh parsley, chopped; ¼ cup toasted pine nuts or sunflower seeds; ¼ 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)

Mediterranean Veggie Bowls

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Mediterranean Veggie Bowls are a vibrant and nutritious meal that combines roasted vegetables with chickpeas, all drizzled in a creamy maple Dijon tahini dressing. This dish is perfect for dinner, meal prep, or as a lively side. With the balance of textures and flavors, it appeals to both vegetarians and meat lovers alike. Not only is it easy to prepare in just 15 minutes, but it’s also customizable based on your preferences. Enjoy this colorful bowl packed with fiber and protein for a wholesome meal that fits into any healthy lifestyle.

Author: Victoria
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Dinner
Method: Baking
Cuisine: Mediterranean

Ingredients

Scale

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
½ onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon cumin
Salt and black pepper, to taste
½ cup cherry tomatoes, halved
¼ cup Kalamata olives, sliced
¼ cup crumbled feta cheese (optional)
¼ cup fresh parsley, chopped
¼ cup toasted pine nuts or sunflower seeds
¼ 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)

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Instructions

Preheat oven to 400°F (200°C).
Toss broccoli, Brussels sprouts, sweet potato, chickpeas, and onion with olive oil and spices. Spread on a baking sheet.
Roast for 25-30 minutes until golden brown.
In a small bowl, whisk tahini, maple syrup, Dijon mustard, lemon juice, olive oil, minced garlic, salt, and pepper; add warm water to reach desired consistency.
Assemble bowls with roasted veggies and chickpeas; top with cherry tomatoes, olives, feta (if using), parsley, and nuts. Drizzle with dressing before serving.

Nutrition

Serving Size: 1 bowl (350g)
Calories: 450
Sugar: 8g
Sodium: 320mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg

Find it online: https://nobakemagic.com/mediterranean-veggie-bowls/