Mediterranean Diet Veggie Chipotle Bowl
Elevate your weekly meal prep with this vibrant Mediterranean Diet Veggie Chipotle Bowl, a perfect balance of fresh, roasted flavors and creamy, smoky spice. Featuring protein-packed quinoa, roasted sweet potatoes, zucchini, and red bell peppers, all seasoned with the warmth of smoked paprika and cumin, this recipe offers a delightful medley of textures and tastes. Crispy sautéed chickpeas add a hearty crunch, while a luscious chipotle tahini dressing ties everything together with a zesty kick. Ready in under an hour, this healthy, plant-based dish is ideal for weeknight dinners or lunch bowls and comes garnished with fresh parsley for a burst of color and flavor. Whether you’re following the Mediterranean diet or just looking for a nutrient-dense, satisfying meal, this veggie bowl is a must-try!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 3 tablespoons Olive oil
- 1 medium Sweet potato
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 cup Cherry tomatoes
- 1.5 cups Chickpeas (cooked or canned, rinsed and drained)
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 medium Lemon
- 2 tablespoons Tahini
- 0.5 teaspoon Chipotle chili powder
- 2 tablespoons Water (for dressing)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the sweet potato into 1/2-inch cubes. Slice the zucchini and red bell pepper into bite-sized pieces. Spread the sweet potato, zucchini, red bell pepper, and cherry tomatoes on the prepared baking sheet.
Drizzle the vegetables with 2 tablespoons of olive oil, sprinkle with smoked paprika, ground cumin, garlic powder, salt, and pepper. Toss to coat evenly. Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the vegetables roast, prepare the chickpeas. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chickpeas and sauté for 5 minutes, stirring occasionally, until they are slightly crispy. Season with a pinch of salt and pepper, and set aside.
To make the chipotle dressing, in a small bowl, whisk together tahini, juice from 1 lemon, chipotle chili powder, 2 tablespoons of water, and a pinch of salt. Adjust the thickness by adding more water, 1 teaspoon at a time, if needed.
To assemble the bowl, divide the quinoa evenly among 4 serving bowls. Top each bowl with a portion of roasted vegetables, chickpeas, and a drizzle of chipotle dressing.
Garnish with fresh chopped parsley and serve immediately. Enjoy your Mediterranean Diet Veggie Chipotle Bowl!
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5097 mg | 222% | |
| Total Carbohydrate | 243.9 g | 89% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 46.6 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2664 mg | 205% | |
| Iron | 10734.2 mg | 59634% | |
| Potassium | 2756 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
