If you’re looking for a colorful, nutrient-packed meal, this Mediterranean-inspired quinoa bowl is the answer. Packed with roasted zucchini, bell peppers, red onion, chickpeas and a sprinkle of creamy feta, there’s so much flavor in every bite.
This bowl is:
- Protein-packed thanks to chickpeas + quinoa
- Meal-prep friendly (make the components ahead and assemble when ready)
- Naturally vegetarian and easily vegan if you skip the feta and replace with a scoop of hummus
- Fresh and filling – perfect for lunch or a light dinner
- Preheat oven to 425. Place chickpeas, zucchini, bell pepper, and onion on a large, rimmed baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, garlic powder, salt and pepper, then toss to coat.
2. Roast for 20-25 minutes, stirring halfway through, until the veggies are tender and chickpeas are slightly crispy.
3. Divide quinoa between bowls and top with chickpea/veggie mixture. Sprinkle with feta and parsley and finish with fresh lemon juice.
Mediterranean Roasted Veggie & Chickpea Quinoa Bowls
Serves 4
All you need:
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 zucchini, sliced
1 red bell pepper, large dice
1 orange bell pepper, large dice
1 green bell pepper, large dice
1 red onion, large dice
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
3 cups cooked quinoa
4 ounces feta, diced (or 4 ounces crumbled feta)
2 tablespoons chopped flat-leaf parsley
Juice of 1 lemon
All you do:
- Preheat oven to 425. Place chickpeas, zucchini, bell pepper, and onion on a large, rimmed baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, garlic powder, salt and pepper, then toss to coat.
- Roast for 20-25 minutes, stirring halfway through, until the veggies are tender and chickpeas are slightly crispy.
- Divide quinoa between bowls and top with chickpea/veggie mixture. Sprinkle with feta and parsley and finish with fresh lemon juice.