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Cozy Mediterranean Quinoa Bowl

A warm, comforting, and healthy grain bowl featuring fluffy quinoa, roasted sweet potatoes, crispy spiced chickpeas, feta cheese, pomegranate seeds, and a balsamic glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Healthy, Mediterranean, Vegetarian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup dry quinoa rinsed
  • 2 cups water or vegetable broth
  • 4 cups baby arugula fresh
Roasted Vegetables & Chickpeas
  • 2 medium sweet potatoes peeled and cubed
  • 2 red bell peppers sliced into strips
  • 1 can chickpeas (garbanzo beans) 15oz, rinsed, drained, and dried
  • 3 tbsp extra virgin olive oil divided
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 pinch salt and pepper to taste
Toppings
  • 0.5 cup feta cheese crumbled
  • 0.5 cup pomegranate seeds (arils) fresh
  • 0.25 cup fresh parsley chopped
  • 3 tbsp balsamic glaze

Equipment

  • Baking sheets
  • Medium saucepan
  • Mixing bowls
  • Fine-mesh sieve

Method
 

  1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Toss the dried chickpeas with 1 tablespoon olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
  3. Toss the cubed sweet potatoes and sliced red bell peppers with the remaining 2 tablespoons of olive oil, salt, and pepper. Spread on the second baking sheet.
  4. Roast vegetables and chickpeas in the oven for 25-30 minutes, tossing halfway through, until potatoes are tender and chickpeas are crispy.
  5. Meanwhile, bring rinsed quinoa and water (or broth) to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, let sit 5 minutes, then fluff with a fork.
  6. Divide the fresh arugula and warm quinoa among four bowls.
  7. Top each bowl with the roasted sweet potatoes, red bell peppers, and crispy chickpeas.
  8. Garnish with crumbled feta cheese, pomegranate seeds, and fresh parsley. Drizzle generously with balsamic glaze before serving.

Notes

To prep ahead, store the roasted components and quinoa in an airtight container for up to 4 days. Keep the fresh toppings and glaze separate until ready to serve.