Mediterranean Veggie Bowls (Print Version)
# Ingredients:
→ Roasted Veggies & Chickpeas
01 -
2 cups broccoli florets
02 -
2 cups Brussels sprouts, halved
03 -
1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
04 -
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
05 -
½ onion, sliced
06 -
2 tablespoons olive oil
07 -
1 teaspoon garlic powder
08 -
1 teaspoon dried oregano
09 -
½ teaspoon smoked paprika
10 -
½ teaspoon cumin
11 -
Salt and black pepper, to taste
→ Mediterranean Add-Ins
12 -
½ cup cherry tomatoes, halved
13 -
¼ cup Kalamata olives, sliced
14 -
¼ cup crumbled feta cheese (optional)
15 -
¼ cup fresh parsley, chopped
16 -
¼ cup toasted pine nuts or sunflower seeds
→ Maple Dijon Tahini Dressing
17 -
¼ cup tahini
18 -
1 tablespoon maple syrup
19 -
1 tablespoon Dijon mustard
20 -
1 tablespoon lemon juice
21 -
1 tablespoon olive oil
22 -
1 clove garlic, minced
23 -
2-3 tablespoons warm water (to thin)
24 -
Salt and black pepper, to taste
# Instructions:
01 -
Preheat oven to 400°F (200°C). Toss broccoli, Brussels sprouts, sweet potato, onion, and chickpeas with olive oil, garlic powder, oregano, paprika, cumin, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and crispy.
02 -
In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, olive oil, garlic, salt, and pepper. Add warm water gradually to reach your desired consistency.
03 -
Divide the roasted veggies and chickpeas into bowls. Top with cherry tomatoes, Kalamata olives, feta cheese, parsley, and toasted pine nuts.
04 -
Pour the Maple Dijon Tahini Dressing over the bowls and enjoy!
# Notes:
01 -
Mediterranean diet-friendly
02 -
Can be made vegan by omitting the feta cheese
03 -
Great for meal prep