Nightshade-Free Mediterranean Bowl

Serves 2 | Prep time: 15 minutes | Cook time: 25 minutes

Ingredients:

For the roasted vegetables:

• 2 medium beets (about 300g), peeled and cubed
• 1 large fennel bulb (about 250g), sliced
• 1 medium zucchini (about 200g), sliced into half-moons
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

For the base:

• 1 cup (185g) cooked quinoa
• 2 cups (60g) fresh spinach or arugula
• 1/2 cucumber (about 150g), diced
• 1/4 red onion (about 50g), thinly sliced

For the tahini dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon date paste
• 2-3 tablespoons water (to thin)
• Salt to taste

For garnish:

• 1/4 cup (30g) kalamata olives, pitted
• 2 tablespoons fresh herbs (parsley, mint, or dill)
• 2 tablespoons pumpkin seeds
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Toss cubed beets, sliced fennel, and zucchini with olive oil, oregano, cumin, salt, and pepper. Spread in a single layer on the baking sheet.
3. Bake for 20-25 minutes, until beets are tender and vegetables are lightly caramelized. Remove and let cool slightly.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and date paste. Gradually add water until you reach your desired consistency. Season with salt.
5. Divide cooked quinoa between two bowls. Top with fresh spinach or arugula.
6. Arrange roasted vegetables, diced cucumber, and sliced red onion over the greens and quinoa.
7. Drizzle with tahini dressing, top with olives, fresh herbs, and pumpkin seeds. Serve with lemon wedges.

Nutritional breakdown per serving: 

*Note: These percentages are based on a 2,000-calorie diet and are approximate values. 

All linked products have been personally selected by a member of the Goodness Lover team. If you purchase any of these items, Goodness Lover may earn a commission.