Mediterranean Roast Vegetable Bowl

Name: Mediterranean Roast Vegetable Bowl
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: ¼ butternut squash cut into rounds; 1 small eggplant cut into rounds; 4 tbsp olive oil; 1 tsp chili flakes; 1 zucchini cut into rounds; 2 cups baby spinach; 1 can chickpeas; 10 cherry tomatoes, halved; .5 cup pomegranate arils; 2 tbsp dukkah spice; 2 tbsp warm water; 1 tsp ground cumin; 1 pinch sea salt; 2 tbsp hulled tahini; .5 lemon, juiced

7 steps

Prep:5minCook:30min

This balanced, wholesome plant-based meal that will leave you feeling nourished. If in season, the addition of pomegranate arils adds a beautiful pop of colour and sweetness.

Updated at: Wed, 16 Aug 2023 23:54:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories694.1 kcal (35%)

Total Fat43 g (61%)

Carbs65.8 g (25%)

Sugars17.9 g (20%)

Protein19.4 g (39%)

Sodium708 mg (35%)

Fiber22.7 g (81%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.25butternut squash

cut into rounds

1eggplant

small, cut into rounds

4 Tbspolive oil

1 tspchili flakes

1zucchini

cut into rounds

2 cupsbaby spinach

1can chickpeas

10cherry tomatoes

halved

½ cuppomegranate arils

2 Tbspdukkah spice

For the dressing:

2 Tbspwater

warm

1 tspground cumin

1 pinchsea salt

2 Tbsptahini

hulled

0.5lemon

juiced

Instructions

Step 1

Preheat oven to 180°C or 350°F. Line two baking trays with baking paper.

Step 2

Remove the seeds from the butternut squash and cut into medium-sized rounds. Place on a baking tray with the eggplant and drizzle with 3 tbsp olive oil. Season with salt, pepper and chilli flakes.

Step 3

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

Step 4

Arrange the zucchini on the second baking tray and drizzle with 1 tbsp olive oil. Season with salt, pepper and chilli flakes.

Step 5

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 6

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

Step 7

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. Drizzle over the dressing and enjoy.