Mediterranean Potato, Zucchini, Herbs & Lentil Bowl
Roasted potatoes and zucchini tossed with tender lentils, fresh herbs, and a light lemon-olive oil dressing.This hearty, colorful bowl is satisfying, nutrient-packed, and perfect for diet-conscious people seeking Mediterranean flavors.
⏱ Time
Prep: 10 minutes
Cook: 25–30 minutes
Total: 35–40 minutes
🥘 Ingredients
For the roasted vegetables
2 medium potatoes, diced into ½-inch cubes
2 medium zucchinis, sliced into half-moons
2 tbsp olive oil
1 tsp dried oregano
1 tsp paprika
Salt & black pepper, to taste
For the lentils
1 cup cooked green or brown lentils (or ½ cup dry lentils, cooked)
½ tsp cumin
Salt & pepper to taste
Dressing & Herbs
2 tbsp olive oil
1 tbsp lemon juice
1 garlic clove, minced
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
Optional: 1 tbsp crumbled feta
🧑🍳 Instructions
1. Roast the vegetables
Preheat oven to 400°F (200°C).
Toss potatoes and zucchini with olive oil, oregano, paprika, salt, and pepper.
Spread on a baking tray and roast 20–25 minutes, flipping halfway, until golden and tender.
2. Prepare lentils
If not already cooked, cook lentils according to package instructions.
Toss cooked lentils with cumin, salt, and pepper.
3. Make dressing
Whisk olive oil, lemon juice, garlic, parsley, and mint.
4. Assemble the bowl
In a large bowl, combine roasted vegetables and lentils.
Drizzle with dressing and toss gently.
Top with crumbled feta (optional) and extra fresh herbs.
🌱 Tips
Add cherry tomatoes or roasted red peppers for extra color.
Serve over quinoa or bulgur for a more filling bowl.
Sprinkle toasted pine nuts or almonds for crunch.
Use za’atar seasoning for an extra Mediterranean touch.
🧮 Nutritional Information
Calories: ~300
Protein: 12 g
Carbs: 40 g
Fat: 12 g
Fiber: 8 g
Sodium: ~250 mg