Mediterranean Roasted Veggies Bowl with Quinoa and Feta
A vibrant, nutrient-packed bowl featuring roasted Mediterranean vegetables, fluffy quinoa, creamy feta, and a light lemon-herb dressing. Perfect for lunch, dinner, or a meal-prep option.
⏱ Time
Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes
Ingredients
For the Roasted Vegetables
1 zucchini, sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small eggplant, diced
1 cup cherry tomatoes
1 small red onion, sliced
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp dried oregano
½ tsp dried thyme
½ tsp garlic powder
For the Quinoa
1 cup quinoa
2 cups water or vegetable broth
Pinch of salt
For the Dressing
3 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, minced
1 tsp honey or maple syrup (optional)
Salt & pepper to taste
For Serving
¼ cup crumbled feta cheese
2 tbsp chopped fresh parsley
Optional: olives, avocado slices, or pumpkin seeds
Instructions
1. Roast the Vegetables
1. Preheat oven to 200°C (400°F).
2. Toss all chopped vegetables with olive oil, salt, pepper, oregano, thyme, and garlic powder.
3. Spread evenly on a baking sheet.
4. Roast for 20–25 minutes, stirring halfway, until golden and tender.
2. Cook the Quinoa
1. Rinse quinoa under cold water.
2. In a pot, bring water or broth to a boil with a pinch of salt.
3. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes.
4. Remove from heat and let sit 5 minutes. Fluff with a fork.
3. Make the Dressing
1. Whisk together olive oil, lemon juice, garlic, honey (if using), salt, and pepper.
4. Assemble the Bowl
1. Divide quinoa between bowls.
2. Top with roasted vegetables.
3. Drizzle dressing generously over the top.
4. Sprinkle with crumbled feta and chopped parsley.
5. Optional: add olives, avocado, or pumpkin seeds
Notes
Use any seasonal vegetables you have: carrots, cauliflower, or broccoli also work.
Roasting intensifies flavors — don’t skip this step.
Great as a meal prep option: store quinoa and veggies separately for 2–3 days.
Tips
For extra Mediterranean flavor, sprinkle a pinch of smoked paprika or sumac.
Add a scoop of hummus or tzatziki for creaminess.
Serve warm, room temperature, or slightly chilled.
❓ frequently Asked Questions FAQ
Q: Can I make it vegan?
Yes — skip feta or replace with vegan cheese.
Q: Can quinoa be substituted?
Try couscous, bulgur, or farro for variety.
Q: Can I roast vegetables ahead of time?
Yes — they stay good for 2–3 days in the fridge.
Nutrition information
Calories: 360–400
Protein: 12–14g
Carbs: 50–55g
Fat: 14–16g
Fiber: 9–10g