Mediterranean Veggie Bowls: The Bowl That’ll Change Your Life!

Have you ever had one of those days where you just need a big ol’ bowl of happy? Like, throw everything in there and call it dinner? Yeah, me too. 🍽️

So, I was scrolling through my phone, and I stumbled upon this recipe for Mediterranean veggie bowls. And boy, oh boy, did it become my new obsession. I was in the kitchen, and it felt like a mad scientist trying to create the perfect bowl of goodness. 😜

Okay, Let’s Talk Ingredients

Alright, so picture this: you and I are at the grocery store. I’m just throwing things into the cart like a kid in a candy store. Here’s the lowdown:

– Broccoli—grab 2 cups of those little green trees. They’re like nature’s little powerhouses.
– Brussels sprouts—2 cups, halved, because who doesn’t love a good sprout?
– Sweet potato—1 medium-large, cut into 1-inch pieces. Seriously, it’s the star of the show.
– Chickpeas—1 can, drained and rinsed. They bring the protein party.
– Onion—just half, sliced. Adds flavor without overpowering.
– Olive oil—2 tbsp. Essential for that golden roast.
– Spices: garlic powder, oregano, smoked paprika, cumin. Just trust me on this one.
– And then sprinkle on cherry tomatoes, Kalamata olives (get the good ones!), feta (if you wanna), fresh parsley, and toasted pine nuts or sunflower seeds for crunch.

Oh, and don’t forget the creamy tahini sauce! Just a note: it’s game-changing.

So Here’s Why I Make This Constantly

Okay, listen. I lived on takeout for too long, and my body was like, “Girl, what are you doing?” I started making these bowls when I wanted something healthy but didn’t wanna spend all day cooking. It’s colorful, it’s filling, and the first time I made it, I literally did a happy dance in my kitchen. Like, real-life twirl-around-the-island happy. Plus, it’s great for meal prep! I whip up a batch, and then I’m set for the week. Who doesn’t want that?

The One Trick That Changes Everything

Here’s the secret sauce (not literally): the roasting technique. Roasting those veggies at a high temp makes them crispy and caramelized. I mean, you want a little char on those Brussels sprouts, trust me! Bake for 25-30 min, but definitely start checking at 20—don’t wanna end up with burnt offerings, ya know?

Don’t Mess This Up (My Top Tips)

– Don’t overcrowd the baking sheet! Seriously, give them space to breathe. They need room to get all crispy and golden.
– If you’re not into chickpeas, swap them out for something else! Just keep an eye on cooking times.
– Taste as you go. I’ve learned the hard way that under-seasoned food is a no-go. So, salt and pepper generously!

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, so here’s the deal. If you make a bunch and want to save some for later (which you totally will), store the dressing separately. No one wants soggy veggies! Just pop everything into airtight containers and they should last about 4 days in the fridge.

If You Liked This, You’ll Probably Like These Too

So, if you’re vibing with these bowls, you might also dig my *Quinoa Salad with Avocado* or *Spicy Roasted Cauliflower Tacos*. Trust me, they’re winners!

So, what do you think? Are you ready to throw some veggies in a bowl and just feel all the good vibes? Let me know if you try it, or if you have any other go-to meals that make your heart sing! 🥗❤️

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Mediterranean Veggie Bowls

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Mediterranean Veggie Bowls are a colorful and nutritious meal that brings together roasted vegetables, hearty chickpeas, and a zesty maple Dijon tahini dressing. Perfect for a healthy dinner or meal prep, this dish is packed with vibrant flavors and textures, making it a delightful addition to your Mediterranean diet.

• Author: XXXXX
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 4 bowls 1x
• Category: Dinner Delights
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

• 2 cups broccoli florets
• 2 cups Brussels sprouts, halved
• 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• ½ onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• Salt and black pepper, to taste
• ½ cup cherry tomatoes, halved
• ¼ cup Kalamata olives, sliced
• ¼ cup crumbled feta cheese (optional)
• ¼ cup fresh parsley, chopped
• ¼ cup toasted pine nuts or sunflower seeds
• ¼ cup tahini
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 2–3 tablespoons warm water (to thin)
• Salt and black pepper, to taste

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Instructions

1. Preheat oven to 400°F (200°C). Toss broccoli, Brussels sprouts, sweet potato, onion, and chickpeas with olive oil, garlic powder, oregano, paprika, cumin, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and crispy.
2. In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, olive oil, garlic, salt, and pepper. Add warm water gradually to reach your desired consistency.
3. Divide the roasted veggies and chickpeas into bowls. Top with cherry tomatoes, Kalamata olives, feta cheese, parsley, and toasted pine nuts.
4. Pour the Maple Dijon Tahini Dressing over the bowls and enjoy!

Nutrition

• Serving Size: 1 serving
• Calories: 385
• Sugar: 6g
• Sodium: 348mg
• Fat: 19g
• Saturated Fat: 3g
• Unsaturated Fat: ~16g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 11g
• Protein: 12g
• Cholesterol: 0mg