Mediterranean Roasted Vegetable and Chickpea Quinoa Bowl
Aug 28
5 min read
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A nutritious and colorful Mediterranean-style bowl featuring roasted vegetables, creamy chickpeas, fluffy quinoa, tangy feta, and olives. Easy to prepare, this dish is rich in protein and flavor, suitable for lunch or dinner, and can be customized with your favorite vegetables or toppings. Perfect for meal prep, it is satisfying and bursting with fresh, vibrant taste.
This Mediterranean Roasted Vegetable and Chickpea Quinoa Bowl is a nutritious powerhouse packed with fresh, vibrant ingredients. The dish combines warm, oven-roasted zucchini, bell peppers, and red onions with creamy chickpeas, all tossed in fragrant olive oil, garlic, and a splash of lemon juice. The vegetables are roasted until caramelized and tender, then layered over fluffy quinoa infused with a hint of cumin. The bowl is topped with tangy crumbled feta, briny Kalamata olives, and a touch of fresh parsley for a burst of flavor and color. This balanced one-bowl meal offers plenty of plant-based protein, fiber, and healthy fats to keep you satisfied. It’s easy to prepare, making it a fantastic weeknight dinner option, and it can be served warm or at room temperature—ideal for meal prep. The combination of roasted veggies, chickpeas, and herbaceous toppings captures the essence of Mediterranean cuisine, delivering a dish that is both hearty and refreshing. Whether you’re looking for a healthy lunch to take to work or a crowd-pleasing vegetarian dinner for friends, this quinoa bowl is sure to impress!
Ingredients
- Quinoa — 1 cup
- Water — 2 cups
- Zucchini — 1 medium, sliced
- Red bell pepper — 1 large, chopped
- Yellow bell pepper — 1 large, chopped
- Red onion — 1, chopped
- Chickpeas (cooked or canned, drained) — 1 1/2 cups
- Olive oil — 3 tablespoons
- Lemon juice — 2 tablespoons
- Garlic cloves — 2, minced
- Ground cumin — 1/2 teaspoon
- Salt and pepper — to taste
- Feta cheese, crumbled — 1/3 cup
- Kalamata olives, sliced — 1/4 cup
- Fresh parsley, chopped — 2 tablespoons
Directions
1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper. Spread the zucchini, bell peppers, and red onion on the sheet. Drizzle with 2 tablespoons olive oil, and sprinkle with salt, pepper, and half of the minced garlic.
3. Roast vegetables for 20-25 minutes or until tender and slightly caramelized, turning once halfway through.
4. While vegetables roast, rinse the quinoa under cold water. In a medium saucepan, combine quinoa, water, and cumin. Bring to a boil, then reduce heat, cover, and cook for about 15 minutes or until water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
5. In a medium bowl, toss chickpeas with remaining tablespoon olive oil, lemon juice, and rest of the minced garlic. Season with a little salt and pepper.
6. To assemble, divide quinoa among bowls. Top with roasted vegetables, chickpeas, crumbled feta, olives, and a sprinkle of fresh parsley.
7. Serve warm or at room temperature. Enjoy!