Mediterranean Bowl


This is a great weeknight recipe! It’s pretty easy to toss together and very healthy and tasty as well.


  • 1 head of cauliflower
  • 2-4 sweet potatoes, depending on size
  • 2 cups cooked chickpeas
  • 1 red onion
  • 1/2 cup olive oil
  • 1/2 lemon, juiced
  • 2 tbsp honey or maple syrup
  • 2 tsp salt
  • 1 tsp garlic salt
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp cayenne pepper
  • 1 tsp oregano

For serving: shredded lettuce, sliced cucumber, prepared quinoa

For tahini dressing: 1/2 cup tahini, juice of 1/2 lemon, 1 tsp salt, 1/2 cup water – whisk all together


Preheat oven to 400º and prep first ingredients: Cut cauliflower into small florets, peel and dice sweet potatoes into small cubes, and drain and dry chickpeas. Note: They will not crisp up in the oven if they’re too wet. Slice red onion into long, thin pieces.

In a large bowl, combine remaining ingredients together into a sauce. Toss the vegetables into the sauce and spread out between 2-3 sheet pans. You can keep the vegetables separate or combine them, but I prefer to keep them separate due to potentially different cook times in the oven.

Roast the vegetables for about 25-35 minutes in the oven and serve with lettuce, cucumber, and quinoa. Douse with a generous pour of the tahini dressing.

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