Description
Mediterranean Veggie Bowls are a colorful, healthy dish loaded with roasted vegetables, creamy hummus, and zesty lemon dressing. Perfect for any meal, these versatile bowls can be customized with seasonal ingredients and proteins. Enjoy the fresh flavors and vibrant presentation that make each bite a delightful escape to the Mediterranean.
Ingredients
Scale
- 1 cup tri-color quinoa
- 1 cup bell peppers (mixed colors), diced
- 1 cup zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup hummus (store-bought or homemade)
- 2 tbsp lemon juice (freshly squeezed)
- 2 tbsp extra virgin olive oil
- 1/4 cup feta cheese (optional)
Instructions
- Rinse quinoa under cold water. Combine with 2 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer until fluffy (about 15 minutes).
- Preheat oven to 400°F (200°C). Toss bell peppers, zucchini, cherry tomatoes, and red onion in olive oil, salt, and pepper. Spread evenly on a baking sheet.
- Roast vegetables for 20-25 minutes until tender and slightly caramelized.
- Whisk lemon juice, olive oil, salt, and pepper in a small bowl for dressing.
- Assemble bowls by starting with quinoa at the base, layering roasted veggies on top, adding dollops of hummus and crumbled feta if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 10mg
Keywords: Customize with seasonal veggies or proteins like chickpeas or grilled chicken. Store leftovers in airtight containers for up to four days; reheat gently to maintain texture.