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; 2–3 tablespoons warm water (to thin)

Mediterranean Veggie Bowls

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Mediterranean Veggie Bowls are a vibrant and nutritious dish that combines roasted vegetables, chickpeas, and a creamy maple dijon tahini dressing. Perfect for busy weeknights or impressing guests at gatherings, these bowls burst with Mediterranean flavors while being healthy and satisfying. The colorful medley of ingredients not only looks appealing but is also packed with protein and essential nutrients, making it a wholesome meal option. Customize your bowl with your favorite toppings to suit your taste and dietary needs. Enjoy this delightful dish warm or cold for any occasion!

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

Ingredients

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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
2–3 tablespoons warm water (to thin)

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Instructions

Preheat the oven to 400°F (200°C).
In a mixing bowl, toss broccoli, Brussels sprouts, sweet potato, onion, and chickpeas with olive oil and spices until coated.
Spread the mixture on a baking sheet and 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 gradually until desired consistency.
Serve roasted veggies in bowls topped with cherry tomatoes, olives, parsley, and nuts. Drizzle with dressing before enjoying.

Nutrition

Serving Size: 1 bowl (approximately 300g)
Calories: 455
Sugar: 8g
Sodium: 279mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg

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