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Vegan Mediterranean Roasted Vegetables Bowl for Comfort and Flavor

Vegan Mediterranean Roasted Vegetables Bowl for Comfort and Flavor

A comforting vegan bowl of roasted Yukon Gold potatoes, crispy chickpeas, and charred bell peppers with tangy plant-based yogurt.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 400 kcal

Equipment

  • oven
  • roasting pan
  • Mixing Bowls

Ingredients
  

Roasted Vegetables

  • 4 cups Diced Yukon Gold potatoes Can substitute sweet potatoes for a sweeter taste.
  • 1 can Chickpeas Rinsed and dried.
  • 1 large Red bell pepper Cut into chunky pieces.
  • 1 medium Red onion Cut into chunky pieces.

Spices and Oil

  • 3 tablespoons Olive oil Adjust based on preference.
  • 1 tablespoon Smoked paprika Part of the spice mix.
  • 1 teaspoon Cumin Part of the spice mix.
  • 1 teaspoon Coriander Part of the spice mix.
  • 1 teaspoon Garlic powder Part of the spice mix.
  • 1 teaspoon Oregano Part of the spice mix.
  • to taste Red pepper flakes Adjust according to spice preference.

Creamy Layer

  • 1 cup Plant-based yogurt You can substitute with tahini-lemon dressing.
  • 2 tablespoons Lemon juice Adds brightness to the dish.
  • 2 tablespoons Chopped fresh herbs Used fresh dill and parsley, but basil or mint works as well.

Instructions
 

Preparation

  • Preheat the oven to 425°F (220°C).
  • In a bowl, toss the diced Yukon Gold potatoes with most of the olive oil and half of the spice mix until evenly coated.
  • In a separate bowl, toss the chickpeas with a little olive oil and remaining spices, and spread them out on a roasting pan.
  • Toss the bell pepper and onion with a drizzle of olive oil and place them on a separate pan.

Roasting

  • Roast the potatoes and chickpeas for 20-30 minutes, checking frequently until the potatoes are tender and browned, and the chickpeas are golden and crunchy.

Assembly

  • In a bowl, smear the yogurt-tahini mixture on the bottom, then layer in the roasted potatoes, followed by the peppers, onions, and chickpeas.
  • Finish with more chopped herbs and a sprinkle of smoked paprika or red pepper flakes.

Notes

Serve warm, and store leftovers separately to maintain crunch. This recipe can easily be made gluten-free and vegan without extra adjustments.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 60gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 100mgCalcium: 50mgIron: 3mg
Keyword Bowl, Comfort, Mediterranean, Roasted, Vegan, vegetables
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