This vegan power lunch recipe features a roasted veggie Mediterranean bowl packed with protein, fiber, vitamins, and minerals to give you the energy you need to tackle your day. The easy-to-make recipe includes quinoa, eggplant, zucchini, red onion, red bell pepper, chickpeas, avocado, and kalamata olives, seasoned with paprika, cumin, garlic powder, salt, and black pepper. The hummus, tahini, lemon juice, and water dressing is the perfect finishing touch to this nutrient-dense meal. Make it ahead of time for batch meal prep or throw it together quickly for a weekday lunch break.
Vegan Power Lunch: Roasted Veggie Mediterranean Bowl Recipe
Introduction
If you’re looking for a tasty and nutritious vegan lunch to power you through the day, this roasted veggie Mediterranean bowl recipe might just be what you need. Packed with protein, fiber, vitamins, and minerals, this bowl will give you the energy you need to tackle anything that comes your way. Plus, it’s super easy to make and customizable to your taste buds!
Ingredients
Here’s what you’ll need to make this delicious vegan power lunch:
- 1 cup quinoa
- 2 cups vegetable broth
- 1 medium eggplant, chopped into small pieces
- 1 medium zucchini, chopped into small pieces
- 1 red onion, chopped into small pieces
- 1 red bell pepper, sliced
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 avocado, sliced
- 1/4 cup kalamata olives, chopped
- 1/4 cup hummus
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 tablespoons water
Instructions
Here’s how to prepare this vegan power lunch:
Step 1: Preheat Oven
Preheat the oven to 400 degrees Fahrenheit.
Step 2: Cook quinoa
In a medium pot, bring the quinoa and vegetable broth to a boil. Reduce heat to low and simmer, covered, for about 15-20 minutes or until quinoa is tender and liquid is absorbed. Fluff with a fork and set aside.
Step 3: Roast the veggies
In a large bowl, toss the eggplant, zucchini, red onion, and red bell pepper with olive oil, paprika, cumin, garlic powder, salt, and black pepper. Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes or until tender and lightly browned.
Step 4: Prepare the dressing
In a small bowl, whisk together the hummus, tahini, lemon juice, and water until smooth.
Step 5: Assemble the bowls
Divide the quinoa among four bowls. Top with the roasted vegetables, chickpeas, avocado, and olives. Drizzle with the dressing and serve immediately.
Conclusion
This roasted veggie Mediterranean bowl recipe is a perfect vegan power lunch that is easy to make, nutrient-dense, and satisfyingly delicious. Feel free to modify it to your liking by adding more veggies, greens or using a different grain. Make it ahead of time for batch meal prep or throw it together quickly for a weekday lunch break. Either way, this vegan power lunch will leave you feeling full, energized, and ready to take on the rest of your day!