Vegan Mediterranean Roasted Veggie Bowl
Vegan Mediterranean Roasted Veggie Bowl is a vibrant, flavorful dish that brings the essence of the Mediterranean to your table. Each bite features perfectly roasted zucchini, bell peppers, red onion, cherry tomatoes, and hearty chickpeas, all elevated by a drizzle of olive oil and a medley of aromatic spices. Ideal for cozy dinners or meal prep, this bowl is not just nutritious but also visually stunning — a delightful feast for both the eyes and the palate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 medium zucchini, chopped
- 1 cup bell peppers (mixed colors), chopped
- 1 medium red onion, chopped
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp extra virgin olive oil
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp garlic powder
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Chop zucchini, bell peppers, red onion, and cherry tomatoes into bite-sized pieces.
- In a mixing bowl, combine veggies with chickpeas. Drizzle with olive oil and sprinkle with oregano, thyme, garlic powder, salt, and pepper.
- Spread the mixture evenly on the prepared baking sheet without overcrowding.
- Roast for 25–30 minutes until golden brown and tender, stirring halfway through.
- Remove from oven and squeeze fresh lemon juice over the veggies before serving.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 420
- Sugar: 7g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Feel free to substitute seasonal vegetables based on availability. For added creaminess, drizzle tahini sauce before serving. Adjust cooking times depending on vegetable types for optimal results.