Description
Indulge in the warmth of a Winter Mediterranean Quinoa Bowl, a vibrant and nutritious dish that brings together roasted winter vegetables, crispy chickpeas, and a tangy tahini-pomegranate dressing. Perfect for cozy evenings or meal prep, this bowl is not only hearty and filling but also bursting with flavors and wholesome ingredients.
Ingredients
Scale
- 1 cup tri-color quinoa, rinsed
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1 bay leaf
- 1 large butternut squash, peeled and cubed (about 2 pounds)
- 1 medium red onion, sliced into wedges
- 1 red bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 1 can chickpeas, drained and rinsed (15 ounces)
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- 3 tablespoons tahini
- 2 tablespoons pomegranate molasses
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 3 to 4 tablespoons warm water
- Salt and black pepper, to taste
- 1/2 cup pomegranate seeds
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup toasted pine nuts
- Mixed greens (arugula or spinach)
Instructions
- Cook quinoa: In a medium saucepan, bring vegetable broth to a boil. Add rinsed quinoa, salt, and bay leaf. Cover and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
- Roast vegetables: Preheat oven to 425°F. Toss cubed butternut squash, sliced red onion, and red bell pepper with olive oil, oregano, smoked paprika, salt, and pepper on a baking sheet. Roast for 20–25 minutes until tender.
- Prepare chickpeas: Dry chickpeas thoroughly and season with olive oil, cumin, cayenne pepper, and salt. Add to the baking sheet during the last 15 minutes of roasting.
- Make dressing: Whisk tahini, pomegranate molasses, minced garlic, lemon juice, warm water in a mixing bowl until smooth.
- Assemble: Divide quinoa among bowls and top with mixed greens, roasted vegetables, chickpeas, pomegranate seeds, feta cheese (if using), parsley, pine nuts, and drizzle with dressing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 570
- Sugar: 8g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 10mg