Mediterranean Quinoa Bowl with Roasted Vegetables & Tahini Pomegranate Drizzle
This Mediterranean quinoa bowl is a celebration of color, texture, and nutrition. Roasted eggplant, zucchini, bell peppers, and sweet potatoes come together over a fluffy bed of quinoa, topped with a luscious tahini pomegranate dressing that’s creamy, citrusy, and slightly sweet. Perfect for a healthy lunch or dinner — beautiful enough to impress, easy enough for every day.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 2–3 servings
Ingredients
For the Roasted Vegetables
1 small eggplant, cubed
1 small zucchini, sliced
1 red bell pepper, chopped
1 small sweet potato, diced
2 tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano
¼ tsp cumin
Salt & black pepper, to taste
For the Quinoa Base
1 cup cooked quinoa (white, red, or tri-color)
1 tbsp olive oil
1 tbsp lemon juice
Salt & pepper, to taste
For the Tahini Pomegranate Drizzle
2 tbsp tahini
1 tbsp pomegranate molasses (or 2 tsp pomegranate juice + ½ tsp honey)
1 tbsp lemon juice
1 tbsp olive oil
1 small garlic clove, minced
2–3 tbsp warm water
Salt, to taste
For Garnish
2 tbsp pomegranate seeds
2 tbsp chopped fresh parsley or mint
Optional: crumbled feta or toasted pine nuts
Instructions
Roast the Vegetables
Preheat oven to 425°F (220°C).
Toss eggplant, zucchini, bell pepper, and sweet potato with olive oil, garlic powder, oregano, cumin, salt, and pepper.
Spread on a lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.
Prepare the Quinoa
In a bowl, mix cooked quinoa with olive oil, lemon juice, salt, and pepper.
Fluff with a fork and set aside.
Make the Tahini Pomegranate Drizzle
In a small bowl, whisk tahini, pomegranate molasses, lemon juice, olive oil, and garlic.
Add water a little at a time until creamy and pourable.
Taste and adjust salt or sweetness to your liking.
Assemble the Bowls
Divide quinoa among bowls.
Top with roasted vegetables.
Drizzle generously with the tahini pomegranate sauce.
Garnish & Serve
Sprinkle with pomegranate seeds, parsley, and feta or pine nuts (if using).
Serve warm or room temperature.
Notes & Tips
Add protein: Top with grilled chicken, shrimp, or roasted chickpeas for extra protein.
Make it ahead: All components can be prepped 1–2 days in advance; assemble fresh before serving.
No pomegranate molasses? Use balsamic glaze or a mix of honey and lemon for a similar sweet-tart balance.
Add greens: Toss in a handful of arugula or baby spinach for freshness.
Frequently Asked Questions
Q: Can I use other grains?
Yes! This works beautifully with couscous, farro, or bulgur.
Q: Is the dressing vegan?
Yes — the tahini pomegranate drizzle is 100% plant-based.
Q: Can I use air fryer for veggies?
Definitely — roast at 400°F (200°C) for 12–15 minutes, shaking halfway through.
Nutritional Information
Calories: 480 kcal
Protein: 14 g
Carbohydrates: 52 g
Fat: 24 g
Fiber: 9 g
Sodium: 420 mg