Mediterranean Roasted Veggie Bowls | VEGAN | Ideal Meal Prep Recipe

feta cheese

🥗Healthier: tofu feta

💰Cheaper: ricotta cheese

Tofu feta is lower in calories and dairy-free.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is a nutritious grain that is often less expensive.

Preheat the oven to 425°F (220°C).

Prepare two baking trays for roasting the vegetables and chickpeas.

Chop the pumpkin, potato, carrots, red onion, and white onions into the specified sizes.

In a large bowl, combine the chopped vegetables with olive oil, garlic, oregano, salt, and pepper.

Spread the vegetable mixture evenly on the baking trays lined with parchment paper.

Roast the vegetables in the oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

For the chickpeas, mix them with olive oil, lemon juice, cumin, garlic powder, salt, white pepper, and smoked paprika in an oven-safe casserole dish.

Roast the chickpeas in the oven until crispy, timing them with the vegetables.

While the vegetables and chickpeas roast, prepare the tangy dressing by whisking together tahini, Dijon mustard, lemon juice, sherry vinegar, maple syrup, salt, and pepper, adding water for desired consistency.

Once everything is roasted, assemble the bowls by dividing the roasted vegetables and chickpeas among serving bowls, drizzling with the dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens