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Mediterranean Veggie Bowls

Mediterranean Veggie Bowls are a colorful and nutritious dish that captures the essence of Mediterranean cuisine. Bursting with roasted vegetables, fluffy quinoa, and a zesty lemon dressing, these bowls provide a delightful flavor experience perfect for any occasion. Easy to prepare and customizable to suit various dietary preferences, they make an ideal choice for busy weeknights or leisurely weekend meals.

  • Total Time: 40 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 cup chickpeas (cooked)
  • 1 cup bell peppers (mixed colors, chopped)
  • 1 cup zucchini (chopped)
  • 1 medium red onion (sliced)
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 cup quinoa (cooked)
  • ¼ cup fresh herbs (parsley or basil, chopped)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, toss bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
  3. Spread the veggies on the baking sheet and roast for 20-25 minutes until tender.
  4. Cook quinoa according to package instructions while vegetables roast.
  5. Once veggies are done, combine them with cooked quinoa in a bowl and drizzle lemon juice over the mixture; toss gently.
  6. Garnish with fresh herbs before serving.
  • Author: Jennifer
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Roasting
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 bowl (approx. 450g)
  • Calories: 430
  • Sugar: 4g
  • Sodium: 280mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 10g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: Swap in seasonal vegetables like asparagus or cherry tomatoes for variety. For added protein, include grilled chicken or tempeh. Leftovers can be stored in an airtight container in the fridge for up to four days.