Description
This Vegan Mediterranean Roasted Vegetables Bowl is the kind of easy recipe that makes healthy eating feel exciting, colorful, and deeply satisfying. Crispy roasted potatoes, tender red peppers, sweet red onion, and seasoned chickpeas are layered over a creamy lemon dill yogurt sauce for a plant-based meal that works beautifully for quick dinner nights, simple lunch prep, healthy snack plates, and wholesome food ideas you will want on repeat. It is fresh, hearty, full of texture, and packed with bold Mediterranean flavor in every bite.
Ingredients
1 1/2 pounds baby potatoes
1 red bell pepper
1 red onion
1 15-ounce can chickpeas
3 tablespoons olive oil
3 cloves garlic
1 1/2 teaspoons dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 cup dairy-free plain yogurt
1/2 cup cucumber
1 tablespoon lemon juice
2 tablespoons fresh dill
1/4 teaspoon red pepper flakes
Instructions
1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Cut the baby potatoes into wedges, slice the red bell pepper into thick strips, and cut the red onion into wedges.
3. Drain, rinse, and dry the chickpeas well with a clean towel.
4. Add the potatoes, bell pepper, red onion, and chickpeas to a large bowl.
5. Toss with olive oil, minced garlic, dried oregano, smoked paprika, ground cumin, salt, black pepper, and red pepper flakes until evenly coated.
6. Spread everything on the prepared baking sheet in a single layer.
7. Roast for 35 to 40 minutes, stirring once halfway through, until the potatoes are golden and tender and the chickpeas are lightly crisp.
8. While the vegetables roast, finely chop the cucumber and dill.
9. In a medium bowl, stir together the dairy-free yogurt, cucumber, lemon juice, and dill to make the creamy sauce.
10. Spoon the yogurt sauce into serving bowls.
11. Top with the roasted vegetables and chickpeas.
12. Garnish with extra dill and serve warm.
Notes
Do not overcrowd the baking sheet or the vegetables will steam instead of roast, which keeps the potatoes from getting those crisp golden edges.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 8g
- Sodium: 640mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg