Mediterranean Roast Vegetable Bowl

Name: Mediterranean Roast Vegetable Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 small eggplant, sliced into rounds; 4 tbsp olive oil; 1 tsp chili flakes; 1 zucchini, sliced into rounds; 2 cups baby spinach, shredded; 1 can chickpeas, rinsed and drained; 10 cherry tomatoes, halved; 1/2 cup pomegranate seeds (optional); 2 tbsp dukkah spice, to garnish; 2 tbsp warm water; 1/2 tsp ground cumin, ground; 1 pinch sea salt; 2 tbsp hulled tahini

12 steps

Prep:15minCook:45min

Updated at: Thu, 17 Aug 2023 02:31:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories619.8 kcal (31%)

Total Fat41.9 g (60%)

Carbs49.8 g (19%)

Sugars15.3 g (17%)

Protein17 g (34%)

Sodium459.5 mg (23%)

Fiber18.6 g (67%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1eggplant

small, sliced into rounds

4 Tbspolive oil

1 tspchili flakes

1zucchini

sliced into rounds

2 cupsbaby spinach

½ cuppomegranate seeds

optional

2 Tbspdukkah spice

to garnish

2 Tbspwater

warm

½ tspground cumin

ground

1 pinchsea salt

2 Tbsptahini

hulled

Instructions

Step 1

Preheat oven to 180°C or 350°F.

Step 2

Line two baking trays with baking paper.

Step 3

Remove the seeds from the butternut squash and cut into medium-sized rounds.

Step 4

Place on a baking tray with the eggplant and drizzle with 3 tbsp olive oil.

Step 5

Season with salt, pepper and chilli flakes.

Step 6

Place the tray in the oven and roast for 30 minutes.

Step 7

Arrange the zucchini on the second baking tray and drizzle with 1 tbsp olive oil.

Step 8

Season with salt, pepper and chilli flakes.

Step 9

Once the butternut squash and eggplant have been roasting for 15 minutes, add the zucchini to the oven and bake for 15 minutes or until all the vegetables are golden and cooked through.

Step 10

To make the dressing, combine all the ingredients in a bowl and whisk to combine.

Step 11

To serve, divide the shredded baby spinach between two bowls and top with the roasted vegetables, chickpeas, cherry tomatoes, pomegranate arils, if using, parsley leaves and a sprinkle of dukkah.

Step 12

Drizzle over the dressing and enjoy.