Vegan Mediterranean Roasted Vegetables Bowl
A quick, wholesome bowl featuring roasted potatoes, chickpeas, and a herbed yogurt sauce that feels like a warm, crunchy hug. Perfect for busy weeknights and budget-friendly meals.
Ingredients
Main Ingredients
- 1.5 to 2 pounds Yukon Gold potatoes, scrubbed and cubed Russets are also fine for crisper edges.
- 2 cans (15 oz) Chickpeas, rinsed and drained Pat dry for extra crunch.
- 1 large Red onion, peeled and sliced into wedges To add sweetness and caramelization.
- 1 jar Roasted red peppers, sliced Use jarred for convenience.
- 3 tablespoons Olive oil Plus more for drizzling. Use a good quality oil.
- to taste Salt and pepper Flaky sea salt is preferred.
Herbed Yogurt Sauce
- 1 cup Plant-based yogurt, unsweetened, plain Base for the sauce.
- 1 tablespoon Lemon juice Juice of half a lemon.
- 1 clove Garlic, minced Essential for flavor.
- a handful Fresh herbs (parsley and/or dill), finely chopped Enhances the yogurt sauce.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Chop the potatoes into roughly 1-inch cubes and toss with olive oil, salt, and pepper.
- Rinse and drain the chickpeas, pat them dry, and toss with olive oil and seasoning.
- Place the potatoes on a baking sheet, spacing them out, and add chickpeas to the same or another sheet.
- Slice the red onions into wedges and add to the baking sheet.
- Add the sliced roasted red peppers for the last 10–12 minutes of roasting.
Cooking
- Roast everything for 25–30 minutes, checking at 20 minutes for doneness.
- For extra crunch, broil for 1–2 minutes if desired.
Sauce Preparation
- Mix the plant-based yogurt, lemon juice, minced garlic, chopped herbs, olive oil, salt and pepper to make the herbed yogurt sauce.
Assembly
- Spoon the herbed yogurt into bowls, then add the roasted potatoes, chickpeas, red onions, and roasted red peppers.
- Finish with a sprinkle of herbs and flaky sea salt.
- Serve hot.
Notes
Store leftovers in an airtight container for up to 3 days, keeping the sauce separate. Reheat veggies in the oven for best texture.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 55gProtein: 12gFat: 12gSaturated Fat: 2gSodium: 600mgFiber: 10gSugar: 4g
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