![['Close-up view of a Mediterranean bowl with colorful ingredients including chickpeas, sweet potatoes, and greens.', 'Side shot of a vibrant Mediterranean bowl filled with quinoa, cherry tomatoes, and mixed salad greens.', 'Detailed view of a Mediterranean dish featuring diced sweet potatoes, sliced bell pepper, and a creamy dressing.', 'Richly textured Mediterranean bowl assembled with fresh vegetables, legumes, and grains.']](https://vitefaitbon.com/wp-content/uploads/2026/08/bowl-mediterraneen_1_U1.webp)
Mediterranean Bowl
A vibrant and wholesome Mediterranean-inspired bowl featuring roasted vegetables, quinoa, fresh salad greens, and a tangy lemon tahini dressing.
Ingredients
Vegetables
- 15 oz chickpeas, drained and rinsed (or 1 1/2 cups cooked)
- 2 medium sweet potatoes (1 1/2 pounds, diced)
- 1 red bell pepper red bell pepper, sliced
- 1 red onion red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons kosher salt, divided
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
Grains
- 1 cup quinoa (or couscous)
- 1 pint cherry tomatoes (sliced in half)
- 1/2 English cucumber sliced into half moons
Salad greens
- to taste Mixed salad greens (for serving)
Dressing
- 1 recipe Lemon Tahini Dressing
Instructions
- Preheat oven to 425°F (220°C). Line baking sheets with parchment.
- Toss chickpeas, sweet potatoes, red pepper, and onion with olive oil, 1 1/2 teaspoons salt, cumin, paprika, garlic powder, coriander, and cinnamon. Roast for 20 minutes, stir, then roast another 5-10 minutes until tender.
- Cook quinoa in boiling water with salt for 15-18 minutes until water is absorbed. Let sit covered for 5 minutes, then fluff.
- Assemble bowls with roasted vegetables over quinoa and greens. Add cucumber and tomatoes, drizzle with dressing, and serve.
Notes
You can prepare the roasted vegetables in advance and store refrigerated for up to 3 days for quick assembly.