Description
This Vegan Mediterranean Roasted Vegetables Bowl is a vibrant, healthy dinner idea packed with roasted zucchini, bell peppers, red onion, and cherry tomatoes, served over quinoa and topped with hummus and lemon. It’s a wholesome plant-based meal perfect for meal prep or quick weeknight dinners. Vegan, gluten-free, and full of Mediterranean flavor.
Ingredients
1 medium zucchini
2 bell peppers
1 red onion
1 cup cherry tomatoes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 cup uncooked quinoa (yields 3 cups cooked)
1 cup hummus
2 tablespoons lemon juice
2 tablespoons fresh parsley, chopped
Instructions
1. Preheat oven to 425°F. Cut zucchini, bell peppers, and red onion into chunks. Place them with cherry tomatoes on a baking sheet.
2. Drizzle vegetables with olive oil and sprinkle with salt, pepper, and oregano. Toss to coat evenly.
3. Roast for 25 to 30 minutes or until caramelized and tender.
4. While vegetables roast, cook quinoa according to package directions. Fluff and set aside.
5. To assemble, scoop quinoa into bowls. Top with roasted vegetables.
6. Add a spoonful of hummus, drizzle with lemon juice, and sprinkle with chopped parsley.
7. Serve immediately or store components separately for meal prep.
Notes
This bowl tastes amazing warm or cold, making it perfect for leftovers.
You can customize it with add-ons like olives, tahini drizzle, or vegan feta.
Keep hummus and lemon separate in storage to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg