Description
This Vegan Mediterranean Roasted Vegetables Bowl is a colorful, easy dinner packed with golden potatoes, roasted chickpeas, sweet peppers, red onion, fresh dill, and a creamy dairy-free cucumber sauce. It is a healthy vegan bowl, quick meal prep idea, plant-based dinner, easy recipe, and one of those simple food ideas that works for lunch, dinner ideas, or a fresh Mediterranean-inspired weeknight meal.
Ingredients
1 1/2 pounds potatoes, cut into wedges
1 can chickpeas, drained, rinsed, and dried
1 large red bell pepper, sliced into thick strips
1 medium red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup plain unsweetened dairy-free Greek-style yogurt
1/2 cup grated cucumber, squeezed dry
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
1 garlic clove, finely grated
1 pinch red pepper flakes
1 tablespoon fresh dill, for garnish
Instructions
1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. Cut the potatoes, red bell pepper, and red onion into hearty pieces so they roast evenly.
3. Drain, rinse, and pat the chickpeas very dry to help them crisp in the oven.
4. Add the potatoes, chickpeas, red bell pepper, and red onion to a large bowl.
5. Drizzle with olive oil, then add garlic powder, smoked paprika, cumin, oregano, salt, and black pepper.
6. Toss well until the vegetables and chickpeas are evenly coated.
7. Spread everything across the baking sheet in a single layer.
8. Roast for 30 to 35 minutes, flipping halfway through, until the potatoes are golden and tender.
9. Stir together dairy-free yogurt, grated cucumber, lemon juice, fresh dill, grated garlic, salt, and pepper to make the sauce.
10. Spoon the creamy cucumber sauce into bowls, top with the roasted vegetables and chickpeas, then finish with dill and red pepper flakes.
Notes
Dry the chickpeas very well before roasting so they get lightly crisp instead of soft.
Do not overcrowd the sheet pan. Use two pans if needed so the vegetables brown instead of steam.
Keep the cucumber sauce separate until serving if meal prepping, so the potatoes stay firmer and the sauce stays fresh.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 365
- Sugar: 8g
- Sodium: 610mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan Mediterranean Roasted Vegetables Bowl, roasted vegetable bowl, vegan dinner, plant-based dinner, healthy vegan bowl, Mediterranean bowl, easy recipe, meal prep dinner