This is a nourishing Vegan Mediterranean Sweet Potato Bowl that is gluten-free, vegan, and ready in under 40 minutes. Combining Mediterranean and Middle Eastern spices, this dish packs a hearty flavorful punch.
Boy, do I have the perfect meatless Monday meal for you. Whether you’re vegan or looking for a meatless dish, this Mediterranean Sweet Potato Bowl is for you and it does not disappoint. The images show two ways I have assembled this dish and both are simply amazing.
I am obsessed with any meal that is Mediterranean-inspired. Growing up half Armenian, we ate a lot of Middle Eastern/Mediterranean-inspired meals. When I was creating this dish, I originally thought of using meat. But then when it came down to recipe testing this dish, I wasn’t craving any meat at all. This happens and I usually just go with what I am feeling at that moment.
You may have noticed that a lot of my dishes use 2 spices you may or may not have heard of… Sumac and Za’atar. These are heavily used spices in the Middle Eastern culture and both of which are so tasty and amazing. You can actually buy both on Thrive Market or any Middle Eastern store or regular spice shop near you. Shop Thrive Market and get an extra 25% OFF your first order + a 30-day free trial membership when you sign up at Thrive Market! (Valid on orders $49+, max $20 discount).
Main Ingredients Used
- Sweet Potatoes: I love using sweet potatoes for a hearty taste, but you can certainly use regular potatoes or butternut squash.
- Kale: Kale is a great hearty green. But if you prefer a different green, try romaine. I wouldn’t use spinach as it will wilt.
- Tabouleh: This was a dish my mom would make almost once a week. Traditionally, it’s made with Bulghar, a type of grain that contains gluten. To make this gluten-free, I like to use amaranth or quinoa. I have also used thawed cauliflower rice to make it grain-free and it’s great. You can find that recipe HERE.
- Garbanzo Beans: I love adding a tasty crunch and baking your own chickpeas are simple and delicious. You can omit it but I love it in this dish.
- Beets: because beets are amazing and in season during the Fall/Wintertime. I just couldn’t help myself. You can definitely roast your beet in advance or nowadays, you can find them already cooked and ready to slice. I washed my beet really well, added a dash of olive oil and salt, and wrapped it in parchment paper. Roasted it and sliced once cooled. Oh, and yes, I left the peel on.
- Saurkraut, Hummus, and Tahini: Saurkraut because it’s tasty and great for digestion, hummus, and tahini because those are some delicious Mediterranean staples.
This is truly a spectacular vegan meal. Make enough to have the next couple of days for lunch because it’s really that damn tasty.
Enjoy Loves!
Natalie
Related Blog Post: Whole 30 Mediterranean Chicken with Tabouleh, Mediterranean Stuffed Eggplant
Vegan Mediterranean Sweet Potato Bowl
Vegan Mediterranean Sweet Potato Bowl
Equipment
- Mini Food Processor
Ingredients
- 2 sweet potatoes peeled and cubed
- 1 red beet roasted and cubed
- 1 can garbanzo beans drained, rinsed, dried
- 2 tsp sumac
- 2 tsp za’atar
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp ground turmeric
- salt and pepper to taste
- 2 tbsp olive oil
- 1 avocado sliced
- 1 bunch of kale chopped
- 1 scoop of sauerkraut (optional)
- Tabouleh
- 2 heads of parsley
- 1 green onion rough chopped
- 1/4 cup chopped red onion
- 1 tomato chopped
- 1 lemon juiced
- 1.5 tbsp olive oil
- 1/3 cup cooked quinoa Or sub for amaranth, millet. or even cooked cauliflower rice
- salt to taste
- Garlic Tahini Dressing
- 1/4 cup tahini
- 1/4 cup vegan mayo
- 2 garlic cloves rough chopped
- 1/2 lemon juiced
- 2 tbsp parsley
- 2 tbsp fresh dill
- salt to taste
- 3 tbsp water
Instructions
- Preheat oven to 400°
- On a baking sheet lined with parchment paper, add the sweet potatoes 1 tbsp of olive oil, salt, pepper, and 1/2 tsp za'atar seasoning. Bake for 30 minutes depending on the size of potatoes.
- On another baking dish, add the garbanzo beans, olive oil, sumac, salt, cumin, paprika, turmeric, and za'atar. Mix well and bake for about 20 minutes or until crispy.
- Meanwhile, in a small food processor, add all the Garlic Tahini Dressing ingredients and blend well. If it’s too thick, add a little bit of water at a time to thin out the dressing. Set aside.
- For the Tabouleh: In a food processor, add the parsley and scallions and chop until somewhat fine. Pour in a large bowl and add the remaining ingredients. Mix well and set aside.
- In a large bowl, add the chopped kale, about 1/2 tbsp olive oil, and a drizzle of lemon. Massage the kale with your hands and set aside.
- To assemble, smother a good scoop of hummus onto the plate. Then top it with the kale, tabouleh, sweet potatoes, garbanzo beans, avocado, beets. Drizzle the top with the garlic tahini dressing and more sumac and za'atar for garnish.
- Serve and enjoy.
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