Mediterranean Diet Veggie Chipotle Bowl

Dive into the vibrant flavors of the Mediterranean with this wholesome Veggie Chipotle Bowl, a must-try for fans of the Mediterranean diet. Packed with nutrient-rich quinoa, roasted sweet potato, zucchini, bell peppers, and juicy cherry tomatoes, this recipe offers a harmonious balance of flavors and textures. Crispy sautéed chickpeas add a satisfying crunch, while a smoky chipotle-tahini dressing brings a bold, zesty kick. Seasoned with a medley of smoked paprika, cumin, and garlic powder, and finished with fresh parsley, this bowl is a delicious and healthy way to boost your plant-based meals. Perfectly suited for meal prep or a quick weeknight dinner, this Mediterranean-inspired dish is gluten-free, vegan-friendly, and bursting with nourishing ingredients to energize your day.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Garnish with fresh chopped parsley and serve immediately. Enjoy your Mediterranean Diet Veggie Chipotle Bowl!

Nutrition Facts

Serving size	(1760.8g)

Amount per serving	% Daily Value*
Calories	2008.6

Total Fat 88.5g	0%
Saturated Fat 12.1g	0%
Polyunsaturated Fat 5.9g
Cholesterol 3.9mg	0%
Sodium 5096.7mg	0%
Total Carbohydrate 243.9g	0%
Dietary Fiber 40.7g	0%
Total Sugars 46.6g
Protein 67.3g	0%

Vitamin D 0IU	0%
Calcium 2663.5mg	0%
Iron 10734.2mg	0%
Potassium 2755.8mg	0%

*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.

Source of Calories

Fat: 39.0%

Protein: 13.2%

Carbs: 47.8%