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Comforting Vegan Mediterranean Roasted Vegetables Bowl

vegan Mediterranean roasted vegetables bowl - featured image
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A quick, wholesome vegan Mediterranean roasted vegetables bowl featuring caramelized veggies, a tangy lemon-tahini dressing, and toasted pine nuts for a comforting and nourishing meal.

Ingredients

Scale
  • 1 medium eggplant, cut into 1-inch cubes
  • 2 zucchinis, sliced into half-moons
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thickly sliced
  • 3 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons tahini
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 tablespoon maple syrup or agave
  • 2–3 tablespoons water
  • Salt, to taste
  • 1/4 cup toasted pine nuts
  • Fresh parsley, chopped
  • Cooked quinoa or brown rice (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop the eggplant, zucchini, bell pepper, cherry tomatoes, and red onion into roughly equal sizes.
  3. In a large bowl, combine the chopped vegetables and minced garlic. Drizzle with olive oil, then sprinkle oregano, smoked paprika, salt, and pepper. Toss until well coated.
  4. Spread the veggies evenly on a large baking sheet. Roast for 25-30 minutes, stirring halfway through, until golden and tender.
  5. While veggies roast, whisk together tahini, lemon juice, maple syrup, salt, and water a tablespoon at a time until smooth and pourable.
  6. Toast pine nuts in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Remove from heat.
  7. Cook quinoa or brown rice according to package instructions if using.
  8. Assemble the bowl by placing quinoa or rice as a base if desired. Spoon warm roasted vegetables on top.
  9. Drizzle generously with lemon-tahini dressing. Sprinkle toasted pine nuts and fresh parsley over the bowl.
  10. Serve warm, optionally tossing gently to combine flavors.

Notes

For less bitterness in eggplant, salt for 15 minutes before roasting and rinse. Avoid overcrowding the pan to ensure caramelization. Toast pine nuts carefully to avoid burning. Use sunflower seed butter for a nut-free dressing alternative. Can add chickpeas or tofu for extra protein.

Nutrition

Keywords: vegan, Mediterranean, roasted vegetables, healthy, quick meal, tahini dressing, plant-based, gluten-free

Find it online: https://larameals.com/comforting-vegan-mediterranean-roasted-vegetables-bowl-easy-recipe-for-healthy-meals/