Description
This vibrant Mediterranean Bowl is packed with protein, fiber, and loads of flavor. Perfect for a healthy lunch or dinner.
Ingredients
15-ounce can chickpeas
drained and rinsed (or 1 ½ cups cooked)
2 medium sweet potatoes (1 ½ pounds)
diced into half-inch cubes
1 red bell pepper
sliced
1 red onion
sliced
3 tablespoons olive oil
2 teaspoons kosher salt
divided
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon ground coriander
¼ teaspoon cinnamon
1 cup quinoa (or 1 cup couscous)
1 pint cherry tomatoes
sliced in half
1/2 English cucumber
sliced into half moons
Mixed salad greens
for serving
1 recipe Lemon Tahini Dressing
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the sweet potatoes, red bell pepper, and red onion with olive oil, 1 teaspoon of kosher salt, cumin, paprika, garlic powder, ground coriander, and cinnamon until well coated.
- Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and caramelized, stirring halfway through.
- While the vegetables are roasting, cook the quinoa (or couscous) according to package instructions and set aside.
- In a serving bowl, combine the cooked quinoa, roasted vegetables, chickpeas, cherry tomatoes, and cucumber. Drizzle with Lemon Tahini Dressing.
- Serve over mixed salad greens and enjoy!
Notes
Feel free to customize this bowl with your favorite vegetables or proteins. You can also prepare the Lemon Tahini Dressing in advance to save time.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14.5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 10 g
- Protein: 13 g
- Cholesterol: 0 mg
Keywords: Mediterranean Bowl, healthy recipes, quinoa bowl, vegan bowl