Description
A vibrant and wholesome Mediterranean Veggie Bowl featuring roasted mixed vegetables, protein-rich chickpeas, fluffy quinoa or couscous, tangy feta cheese, and fresh herbs, perfect for a nutritious and colorful lunch or dinner.
Ingredients
Scale
Vegetables
- 1 medium bell pepper (any color), chopped
- 1 medium zucchini, sliced into half-moons
- 1 medium red onion, chopped
- 1 cup cherry tomatoes, halved
Grains & Legumes
- 1 cup cooked chickpeas (canned or dry)
- 1 cup quinoa or couscous (uncooked)
Extras
- ½ cup pitted Kalamata olives
- ½ cup crumbled feta cheese (optional)
- 2 tbsp olive oil
- Juice of 1 lemon
- Fresh herbs (parsley or basil), finely chopped
- Salt, to taste
- Black pepper, to taste
- Minced garlic, to taste
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F (200°C). Chop the bell peppers, zucchini, red onion, and halve the cherry tomatoes into bite-sized pieces, readying them for roasting.
- Season the veggies: In a large mixing bowl, combine the chopped vegetables with olive oil, salt, pepper, and minced garlic. Toss everything thoroughly to ensure the veggies are evenly coated with the seasoning and oil.
- Roast the vegetables: Spread the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for 20-25 minutes, until the vegetables are tender and have caramelized edges.
- Cook the grains: While the veggies are roasting, prepare the quinoa or couscous according to the package instructions, ensuring they are fluffy and cooked through.
- Assemble the bowls: In individual serving bowls or a large serving dish, place the cooked quinoa or couscous at the base. Top with the roasted vegetables, then add the cooked chickpeas and Kalamata olives. Sprinkle crumbled feta cheese over the top if using.
- Add final touches: Drizzle fresh lemon juice over the assembled veggie bowls and garnish generously with the finely chopped fresh herbs like parsley or basil. Serve immediately for the best flavor and texture.
Notes
- Feta cheese is optional but adds a tangy, creamy texture to the bowls.
- You can substitute quinoa or couscous with other grains like bulgur or rice depending on preference.
- For a vegan version, omit the feta cheese or use a plant-based alternative.
- Adjust the seasoning to taste; adding a pinch of smoked paprika could enhance the Mediterranean flavors.
- Leftovers keep well in the refrigerator for up to 3 days and can be eaten cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
