Description
A vibrant and hearty dish featuring roasted vegetables, fluffy quinoa, and fresh herbs that celebrate the flavors of the Mediterranean.
Ingredients
Scale
- 1 cup cooked chickpeas (canned or dry)
- 1 medium bell pepper (any color), chopped
- 1 medium zucchini, sliced into half-moons
- 1 medium red onion, chopped
- 1 cup cherry tomatoes, halved
- ½ cup pitted Kalamata olives
- ½ cup crumbled feta cheese (optional)
- 1 cup quinoa or couscous (uncooked)
- 2 tbsp olive oil
- Juice of 1 lemon
- Fresh herbs (parsley or basil), finely chopped
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, toss the chopped veggies with olive oil, salt, pepper, and minced garlic until they’re well-coated.
- Spread the seasoned vegetables onto a baking sheet lined with parchment paper.
- Bake for 20-25 minutes until tender and caramelized.
- Prepare the quinoa or couscous according to package instructions.
- Layer the cooked grains at the bottom of individual bowls.
- Top with roasted vegetables and sprinkle crumbled feta cheese, if desired.
- Drizzle fresh lemon juice over the bowls and garnish with chopped herbs.
Notes
Use fresh, in-season vegetables for the best flavor and nutritional impact. Customize with your favorite veggies or herbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Mediterranean, veggie bowls, healthy recipes, roasted vegetables, quinoa