Description
This Vegan Mediterranean Roasted Vegetables Bowl is a colorful and hearty dish featuring roasted vegetables, chickpeas, and a herbed yogurt sauce, perfect for a warm and fulfilling meal.
Ingredients
Roasted Vegetables
- 4 pieces Yukon gold potatoes, medium wedges (Use for creamy texture and browning.)
- 1 can Chickpeas (15-ounce can, rinsed and drained.)
- 1 large Red bell pepper (Cut into wedges.)
- 1 large Red onion (Cut into large wedges.)
- 2 tablespoons Olive oil, extra virgin (For roasting.)
- 3/4 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 teaspoon Paprika, smoked
- 1/2 teaspoon Coriander, ground
- 1/2 teaspoon Garlic powder
- 1 small Garlic clove (Minced.)
- 1 teaspoon Cumin, ground
- 1/2 teaspoon Oregano, dried
- 1/4 teaspoon Red pepper flakes (optional)
Herbed Yogurt Sauce
- 1 cup Plant-based yogurt, unsweetened plain
- 2 tablespoons Dill, fresh (Chopped.)
- 1 tablespoon Parsley, fresh (Chopped.)
- 1 tablespoon Lemon juice, fresh
- 1 tablespoon Tahini (optional)
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a bowl, combine the chickpeas, olive oil, garlic, spices, and lemon juice. Toss to coat.
- Arrange the Yukon gold potato wedges on a baking sheet and drizzle with olive oil, salt, and pepper.
- Add the seasoned chickpeas, red onion, and red bell pepper to the baking sheet.
Cooking
- Roast all the vegetables in the oven for about 30-35 minutes until golden brown and tender.
Making the Sauce
- In a separate bowl, mix the plant-based yogurt with dill, parsley, and any additional spices to create the herbed yogurt sauce.
- Serve the roasted veggies over the herbed yogurt sauce in bowls. Enjoy!
Notes
Serve warm with extra toppings like parsley, lemon zest, or a drizzle of olive oil. This dish keeps well for leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course, Vegetarian
- Cuisine: Mediterranean, Vegan