Go Back
–+ servings
undefined

Vegan Mediterranean Roasted Vegetables Bowl for Comfort and Flavor

This Vegan Mediterranean Roasted Vegetables Bowl is a delightful mix of hearty veggies, chickpeas, and herbed yogurt, perfect for a satisfying and healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Chilling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Yukon Gold Potatoes Can substitute sweet potatoes for a sweeter profile.
  • 1 can Chickpeas Ensure they are dried thoroughly for optimal crispness.
For the Veggies
  • 1 large Red Bell Pepper Zucchini or eggplant can be added for more traditional Mediterranean flavors.
  • 1 medium Red Onion Shallots can be used for a milder flavor.
For the Cooking
  • 3 tablespoons Extra Virgin Olive Oil Use a good quality oil for best results.
  • 1 teaspoon smoked paprika Adjust spice levels to taste.
  • 1 teaspoon cumin Adjust spice levels to taste.
  • 1 teaspoon coriander Adjust spice levels to taste.
  • 1 teaspoon garlic powder Adjust spice levels to taste.
  • 1 teaspoon oregano Adjust spice levels to taste.
  • optional to taste red pepper flakes
For the Herbed Yogurt Sauce
  • 1 cup Plant-Based Yogurt Can replace with tahini-lemon dressing for a richer flavor.
  • 2 tablespoons Tahini Optional.
  • 2 tablespoons Lemon Juice Fresh lemon is preferred for maximum zest.
  • 2 tablespoons Fresh Herbs (dill, parsley) Basil or mint can be good alternatives.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss the Yukon Gold potato wedges with 1 tablespoon of extra virgin olive oil and half of the spices. Arrange on one side of the baking sheet.
  3. Combine chickpeas, chopped red bell pepper, and sliced red onion in a bowl. Drizzle remaining olive oil and add rest of spices, then toss and spread on the other side of the baking sheet.
  4. Roast for 25–35 minutes, flipping the potatoes halfway and stirring the chickpeas and veggies.
  5. Whisk together the plant-based yogurt, tahini (if using), lemon juice, minced garlic, and chopped dill and parsley in a clean bowl. Season with salt and chill for 10-15 minutes.
  6. Once roasted, let veggies cool slightly, then spread the herbed yogurt sauce in serving bowls and top with roasted vegetables and chickpeas.
  7. Garnish with extra fresh herbs, lemon zest, or a drizzle of olive oil and serve immediately.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 1500IUVitamin C: 100mgCalcium: 50mgIron: 3mg

Notes

Ensure chickpeas are thoroughly dried for crispiness. Adjust spices to personal taste. Let the herbed yogurt sauce sit before serving to enhance flavors.

Tried this recipe?

Let us know how it was!