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Mediterranean Veggie Bowls

A healthy and flavorful bowl packed with roasted vegetables, chickpeas, and a creamy tahini dressing.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings 4 bowls
Calories 450 kcal

Equipment

  • Baking Sheet For roasting the vegetables
  • Large bowl For mixing the dressing

Ingredients
  

Vegetables

  • 2 cups Broccoli florets
  • 2 cups Brussels sprouts
  • 0.5 cup Cherry tomatoes halved
  • 1 sweet potato Sweet potato cut into 1-inch pieces

Pantry & Condiments

  • 1 can Chickpeas drained and rinsed
  • 1 clove Garlic minced
  • 1 tsp Garlic powder
  • 0.5 tsp Paprika, smoked
  • 0.25 cup Pine nuts toasted

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Toss broccoli (ing_1), Brussels sprouts (ing_2), cherry tomatoes (ing_3), and sweet potato (ing_4) with olive oil, salt, and pepper on a baking sheet.
  • Roast for 25-30 minutes, or until vegetables are tender and slightly browned.
  • Prepare the dressing: Whisk together tahini, lemon juice, maple syrup, Dijon mustard, olive oil, garlic (ing_6), and water until smooth.
  • Add chickpeas (ing_5), oregano, parsley, cumin, and paprika (ing_8) to the bowl with roasted vegetables.
  • Toss gently to coat with the dressing.
  • Serve immediately, topped with feta cheese and toasted pine nuts (ing_9).

Notes

Feel free to add other vegetables like zucchini or bell peppers. For a vegan option, omit the feta cheese.