Mediterranean Bowl

This bowl of Mediterranean goodness is overflowing with seasonal produce! A tasty supper consists of couscous, roasted veggies, and lemon-tahini sauce.

Searching for inventive yet healthful meal ideas? Taste this vibrantly colourful Mediterranean bowl! This is a straightforward “meal in a bowl” that features roasted veggies that have been seasoned with a mouthwatering blend of cumin, coriander, garlic, and a touch of cinnamon. Add some fresh cucumber and tomato, quinoa or couscous, and drizzle with a creamy lemon-tahini sauce. In our home, this was the perfect way to kick off the new year. This is how you get there!


  1. A 15-ounce can of washed and drained chickpeas (about one and a half cups cooked)
  2. Dice two medium sweet potatoes (one and a half pounds) into half-inch cubes.
  3. One sliced red bell pepper
  4. One sliced red onion
  5. Three teaspoons of olive oil
  6. Two tsp kosher salt, split
  7. two tsp cumin
  8. One tsp of paprika
  9. one tsp powdered garlic
  10. 1/4 teaspoon of coriander powder
  11. One-half teaspoon of cinnamon
  12. One cup of quinoa (or couscous)
  13. Half a pint of cherry tomatoes, sliced
  14. Half an English cucumber, cut into halves
  15. Mixed greens for a single recipe’s serving Dressing with Lemon Tahini


  1. Turn the oven on to 425°F. Using parchment paper, line two baking pans.
  2. Combine the sweet potatoes, red pepper, red onion, and chickpeas in a big bowl. Add a ½ teaspoon of kosher salt and toss with the olive oil. Add the cinnamon, paprika, garlic powder, coriander, and cumin after that.
  3. Spread the veggies in a uniform layer across the two baking sheets after dividing them equally. After 20 minutes of roasting, take out of the oven and give it a toss. When the sweet potatoes are soft, roast them for a further five to ten minutes.
  4. Cook the quinoa or prepare the Easy Couscous in the interim: Using a fine mesh strainer, rinse the quinoa in cold water. Then, drain and shake away any leftover water. In a saucepan, combine it with ¾ cup water and ¼ teaspoon of kosher salt. After bringing to a boil, turn down the heat so that the water is barely boiling. When the water is barely bubbling, cover the saucepan and simmer for 15 to 18 minutes, or until the water is totally absorbed. Using a fork, draw back the quinoa to see whether any water is left. After five minutes of steaming under the lid, turn off the heat and use a fork to fluff the quinoa.
  5. Prepare the Tahini Lemon Dressing.
  6. To serve, top the couscous and salad leaves in shallow bowls with the roasted vegetables. Top with mounds of fresh tomatoes and cucumbers. After adding a dressing drizzle, serve.

Recipe by: Sanja And Alex


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