Description
This Vegan Mediterranean Roasted Vegetables Bowl is the ultimate go-to for anyone looking for a quick dinner, healthy lunch, or nourishing snack that’s both flavorful and filling. It’s made with roasted chickpeas, baby potatoes, bell peppers, and red onion, seasoned with garlic and herbs, and served with a cool dairy-free herbed yogurt sauce. Whether you need fresh dinner ideas or just love easy recipes that are gluten-free and plant-based, this bowl checks all the boxes. It’s simple to prep, packed with plant protein, and bursting with Mediterranean flavor.
Ingredients
2 cups baby potatoes, halved
1 can chickpeas, drained and rinsed
1 red bell pepper, chopped
1 red onion, sliced into wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
½ cup dairy-free yogurt
¼ cup cucumber, finely chopped
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
Extra dill and chili flakes for garnish (optional)
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, toss baby potatoes, chickpeas, bell pepper, and red onion with olive oil, garlic powder, smoked paprika, salt, and pepper until coated evenly.
3. Spread mixture on the baking sheet in a single layer. Roast for 30–35 minutes, flipping halfway through, until golden and crisp.
4. In a separate bowl, combine dairy-free yogurt, cucumber, lemon juice, dill, salt, and pepper. Mix well and refrigerate until ready.
5. Once the vegetables are roasted, serve them in a bowl with a generous spoonful of the herbed yogurt dip.
6. Garnish with extra dill or chili flakes if desired. Enjoy immediately or let cool slightly for meal prep.
Notes
For best results, pat the chickpeas dry with a paper towel before roasting to get extra crispy edges.
Add zucchini, eggplant, or cherry tomatoes for more variety and volume.
The herbed yogurt dip can be prepped ahead and stored for 2–3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: healthy snack, easy dinner, vegan dinner, roasted veggies, Mediterranean bowl, food ideas