Mediterranean Veggie Bowl with Maple Tahini Dijon Vinaigrette

April 18, 2023

Mediterranean Veggie Bowl with Maple Tahini Dijon Vinaigrette

My ✨Mediterranean Veggie Bowl✨will forever change your meal prep game. Just throw everything on one sheet pan and store everything in containers for the week. The crunchy chickpeas add protein & the creamy dressing adds healthy fats & ties the entire dish together for a perfectly-balanced anytime meal.
Course Main Course
Servings 4 servings


  • 3 tbsp olive oil
  • 2 tsp paprika
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 4 cloves garlic minced
  • 2 cups shiitake mushrooms sliced
  • 2 cups cherry tomatoes sliced in halves
  • 4 cups broccoli cut into florets
  • 1 large eggplant cut into strips (peel on)
  • 2 cups brown rice cooked

For the Dressing:

  • 1 lemon juiced
  • ¼ cup Dijon mustard
  • ¼ cup. maple syrup
  • 2 tbsp. tahini
  • 1 tsp sea salt
  • For Garnish: Minced cilantro & toasted sesame seeds


  • Preheat oven to 400F. Line a baking sheet with parchment paper.
  • Place mushrooms, tomatoes, broccoli & eggplant on the baking sheet. Add olive oil and seasonings. Use your hands to coat the vegetables evenly.
  • Roast for 45 minutes, stirring half way.
  • Prepare the bowls by adding 1/2 cup brown rice. Add 1/4 of the the oven-roasted veggies. Drizzle with the vinaigrette and top with minced cilantro & toasted sesame seeds (optional).
  • Enjoy!