Mediterranean Vermicelli Noodle Bowl with Roasted Carrots, Sweet Potatoes & Green Herbs
A warm, spiced vegetable noodle bowl with roasted root veggies, light vermicelli noodles, and a lemon-herb olive oil dressing. This dish is light yet hearty — perfect for a nourishing lunch or dinner.
⏱️ Time Required
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
For the Bowl:
200g (7 oz) vermicelli noodles (rice or wheat-based)
2 medium carrots, peeled and sliced
1 large sweet potato, peeled and diced
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
Salt & pepper to taste
Fresh Additions:
¼ cup fresh parsley, chopped
¼ cup fresh mint or cilantro, chopped
Zest of 1 lemon
1 tbsp toasted pine nuts or sunflower seeds (optional)
Lemon-Herb Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 small garlic clove, grated
½ tsp dijon mustard
Salt & black pepper to taste
Instructions
1. Roast the Carrots & Sweet Potatoes
Preheat oven to 425°F (220°C).
Toss diced sweet potatoes and sliced carrots with olive oil, cumin, paprika, salt, and pepper.
Spread on a lined baking sheet and roast for 25 minutes, flipping halfway through until caramelized and tender.
2. Cook the Vermicelli Noodles
Prepare noodles according to package instructions (usually soaking in hot water for 5–7 minutes).
Drain and rinse under cool water to stop the cooking.
Toss with a little olive oil to prevent sticking.
3. Make the Dressing
Whisk together olive oil, lemon juice, garlic, dijon, salt, and pepper in a small bowl until emulsified.
4. Assemble the Bowls
In each bowl, layer vermicelli noodles, roasted carrots and sweet potatoes.
Top with fresh herbs, lemon zest, and toasted pine nuts.
Drizzle with lemon-herb dressing.
Optional: Add a wedge of lemon and extra herbs on top.
✅ Notes & Tips
Protein Boost: Add chickpeas, lentils, or grilled tofu for extra protein.
Spicy Option: Add red pepper flakes or a spoon of harissa.
Gluten-Free? Use rice vermicelli noodles.
Nutrition Estimate
Calories ~450 kcal
Protein ~8 g
Carbs ~60 g
Fat ~18 g
Fiber ~9 g
Sodium ~200 mg