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Roasted Mediterranean Vegetable Bowl

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A Roasted Mediterranean Vegetable Bowl filled with colorful, roasted veggies on a base of whole wheat semolina, drizzled with a creamy tahini sauce.

Ingredients

Scale
  • 200 g whole wheat semolina
  • 400 g cooked and drained chickpeas
  • 2 carrots, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 300 g potatoes, chopped
  • 2 cloves of garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 3 tablespoons plain plant-based yogurt
  • 2 tablespoons water
  • 2 tablespoons fresh dill, chopped

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Chop the carrots, zucchini, bell pepper, red onion, and potatoes into even-sized chunks.
  3. Mix all the chopped veggies with minced garlic, olive oil, paprika, cumin, salt, and black pepper in a large bowl.
  4. Spread the vegetable mixture on a baking sheet in a single layer. Roast for about 25-30 minutes, turning halfway through.
  5. Whisk together tahini, lemon juice, plant-based yogurt, water, and dill in a small bowl for sauce.
  6. Cook the semolina according to package instructions for 3-5 minutes until fluffy.
  7. Layer the cooked semolina as your base, top with roasted veggies, and drizzle with tahini sauce.

Notes

Feel free to customize the bowl with toppings like olives, walnuts, or fresh lemon wedges.

Nutrition

Keywords: Mediterranean, vegan, roasted vegetables, healthy bowl, tahini sauce

Find it online: https://flavorvia.com/minute-one-pan-mediterranean-vegan-roasted-veggie-bowl/