Print

Mediterranean Veggie Bowls

Mediterranean Veggie Bowls
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mediterranean Veggie Bowls are a vibrant and nutritious meal that brings together the best of fresh vegetables and protein-rich chickpeas. Roasted to perfection, these bowls feature a medley of colorful veggies like broccoli, Brussels sprouts, and sweet potatoes, all drizzled with a creamy Maple Dijon Tahini Dressing. This dish is not only visually appealing but also incredibly versatile; feel free to customize it with your favorite toppings or proteins. Perfect for meal prep or casual dinners, each bowl is a wholesome explosion of flavor that everyone will love!

Ingredients

Scale
  • 2 cups broccoli florets
  • 2 cups Brussels sprouts, halved
  • 1 medium-large sweet potato, cut into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 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
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup toasted pine nuts or sunflower seeds
  • 1/4 cup tahini
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 2–3 tablespoons warm water, to thin

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine broccoli florets, Brussels sprouts, sweet potato pieces, sliced onion, and chickpeas. Drizzle with olive oil and season with garlic powder, oregano, smoked paprika, cumin, salt, and pepper. Toss until well-coated.
  3. Spread the mixture evenly on a baking sheet and roast for 25-30 minutes until golden brown and crispy; stir halfway through.
  4. For the dressing: whisk together tahini, maple syrup, Dijon mustard, lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl. Add warm water gradually until desired consistency is reached.
  5. Divide roasted veggies into bowls; top with cherry tomatoes, Kalamata olives, fresh parsley, toasted pine nuts or sunflower seeds. Drizzle generously with dressing before serving.

Nutrition

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