Go Back

Mediterranean Grain Bowl

Denise Keniston - Basil Lover
This recipe fits the Mediterranean diet with roasted veggies. I go heavy on the vegan feta, kalamata olives, and "bliss!" Don't judge!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Lunch, Main Course, Salad
Cuisine Mediterranean
Servings 0

Ingredients
  

  • 1 15-ounce can chickpeas, drained and rinsed (or 1 ½ cups cooked)
  • 2 medium sweet potatoes (1 ½ pounds), diced into half-inch cubes
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 3 tbsp extra-virgin olive oil
  • 1 cup quinoa (or couscous)
  • 1 pint cherry tomatoes, sliced in half
  • 1-1/2 English cucumber, quartered
  • mixed greens
  • 2 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp coriander
  • dash cinnamon
  • 2 tsp sea salt

Instructions
 

  • Preheat your oven to 425°F and line two baking sheets with parchment paper.
  • In a large bowl, combine chickpeas, sweet potatoes, red pepper, and red onion. Toss them with olive oil and 1 ½ teaspoons of kosher salt. Add cumin, paprika, garlic powder, coriander, and cinnamon, and toss again to coat evenly.Divide the seasoned vegetables between the two prepared baking sheets, spreading them out in an even layer.
  • Roast in the preheated oven for 20 minutes. Remove the sheets from the oven, stir the vegetables, and then return them to roast for an additional 5 to 10 minutes until the sweet potatoes are tender.
  • While the vegetables are roasting, prepare the quinoa (or make Easy Couscous): Rinse the quinoa under cold water using a fine mesh strainer. Drain well and transfer to a saucepan. Add 1 3/4 cups of water and ¼ teaspoon of kosher salt. Bring to a boil, then reduce the heat to low so the water is barely bubbling. Cover the pot and let it simmer for about 15 to 18 minutes until the water is fully absorbed. Check by gently pulling back the quinoa with a fork to see if any water remains.
  • Once cooked, turn off the heat and let it sit covered for 5 minutes to steam. Fluff the quinoa with a fork.
  • To serve, place the roasted vegetables on top of the cooked quinoa and salad greens in shallow bowls.
  • Add fresh cucumber and tomato slices. Drizzle the Lemon Tahini Dressing over the top and enjoy!
Keyword grain bowl, Mediterranean Salad, quinoa bowl
Tried this recipe?Let us know how it was!