Vegan Mediterranean Bowl

 
15 MINS 

 30 MINS

Serves 2-4 people

METHOD

1. Preheat the oven to 200°C (180°C for fan ovens)

2. In a large baking dish, toss the cherry tomatoes, diced aubergine, sliced red pepper, and sliced courgette with olive oil, dried oregano, salt, and black pepper. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelised.

3. While the vegetables are roasting, rinse the quinoa under cold water. In a saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork.

4. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and black pepper. If the dressing is too thick, you can thin it with a little water

5. In serving bowls, arrange a portion of cooked quinoa, roasted vegetables, chickpeas, Kalamata olives, diced cucumber, and halved cherry tomatoes.

6. Drizzle the lemon tahini dressing over the bowl.

7. Garnish with fresh chopped parsley and serve the Vegan Mediterranean Bowl with lemon wedges on the side.

HANDY TIP

Make extra lemon tahini dressing and store it in the refrigerator. It can be used as a delicious dressing for other salads or Buddha bowls throughout the week. Add a handful of rocket or spinach for an extra layer of freshness. Top the bowl with a sprinkle of vegan feta or a dollop of hummus for added creaminess.