Print

Mediterranean Veggie Bowls

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mediterranean Veggie Bowls are a colorful medley of roasted vegetables, fluffy quinoa, and zesty lemon-tahini dressing that transports you to sun-soaked shores. This vibrant, healthy dish is perfect for any occasion, whether it’s a summer gathering or a cozy winter night. Easy to prepare and visually stunning, these bowls will impress family and friends while tantalizing their taste buds with every bite.

Ingredients

Scale
  • 1 cup quinoa
  • 1 medium zucchini, diced
  • 2 bell peppers (red and yellow), diced
  • 1 cup cherry tomatoes, halved
  • 1 medium red onion, sliced
  • 2 cups fresh spinach or kale
  • Juice of 1 lemon
  • 3 tbsp tahini
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Fresh herbs (parsley or cilantro) for garnish

Instructions

  1. Rinse quinoa under cold water in a fine mesh strainer. Chop all vegetables into bite-sized pieces.
  2. In a saucepan, combine rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 15 minutes until fluffy.
  3. Preheat oven to 400°F (200°C). On a baking sheet, spread zucchini, bell peppers, cherry tomatoes, and red onion. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss well.
  4. Roast veggies in the oven for 20-25 minutes until tender and slightly caramelized.
  5. In a bowl, whisk together tahini, lemon juice, salt, and pepper; add water gradually until smooth.
  6. Assemble bowls with a base of quinoa topped with roasted veggies and fresh greens. Drizzle with tahini dressing and garnish with herbs.

Nutrition

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