Vegan Mediterranean Bowl
Prep time: 
Cook time: 
Total time: 
Serves: 2
Mediterranean bowl made with seasonal vegetables, hummus and tofu feta!
  • Chickpeas:
  • 14 oz Can Chickpeas
  • 1 tbsp olive oil
  • 2 tsps oregeno
  • Salt and pepper
  • Bowl:
  • 4-6 mini yellow potatoes
  • pink salt
  • pepper
  • oregano
  • ½ Cup Quinoa
  • 1 Cup lettuce or greens of choice
  • Seasonal vegetables of your choice (here I have red pepper and asparagus)*
  • Hummus (homemade or store-bought)**
  • Pickled Onions (sub roasted red onions)
  • Black Olives
  • Dressing:
  • 2 Tbsp Tahini or Olive Oil
  • Juice of ½ lemon
  • 1 tsp dijon mustard
  • Water to thin (with tahini only)
  1. For easy prep the night before: prep pickled onions, tofu feta, hummus (if making)
  2. Pre-heat oven to 400 F. Chop potatoes and toss with salt, pepper and oregano, bake on parchment paper or a baking mat for about 40 minutes. TIP: if you are baking without oil, try baking them the night before and leaving the tray in the oven with the oven off. This will crisp them up!
  3. Toss the chickpeas in olive oil and seasoning. Bake for about 30 minutes.
  4. Chop and bake your vegetables - this will take different amounts of time depending on your vegetables!
  5. To make the dressing, mix the tahini with lemon and add water as needed to thin.
  6. Assemble the bowl start with potato, roasted vegetables, chickpeas, hummus, pickled onions. Drain tofu feta and add to the bowl.
* Try Cauliflower, zucchini, cucumber, tomato, eggplant
** See post for my recipe
Recipe by Plentyfull Vegan at