Mezze Bowl
Mezze Bowl

Mezze Bowl

Lots of texture, flavours and freshness make this recipe one you’ll want to share. Any tahini dressings would be nice here, or serve it with garlic greens and hummus, along with a side of pita.

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Total Time
40 Minutes
5-7 carrots, sliced diagonally into ovals
1 tbsp of olive oil, plus extra to serve
1 tsp of red wine vinegar
1 tsp of ground cumin
85g of dried quinoa
1 large handful of freshly chopped mint leaves
1 large handful of freshly chopped parsley
Seeds from ½ pomegranate
¼ cucumber, cut into small pieces
Freshly squeezed juice of ½ a lemon
For the bowl toppings (optional)
Garlic greens
Warm pita
Garlic yogurt dip
Tahini-harissa dressing
Step 1

Preheat the oven to 200°C (400°F) Gas 6.

Step 2

Toss the carrots with the olive oil, vinegar, cumin and a pinch of salt. Spread out on a baking tray and roast in the preheated oven for about 30 minutes (rotating the tray at the 15 minute mark).

Step 3

Meanwhile, in a small saucepan, combine the quinoa with 235ml of water. Bring to a boil, add a pinch of salt and reduce to a simmer. Cover with a lid and simmer for about 15 minutes, or until all the liquid is absorbed. Remove from the heat and keep covered for about 10 minutes. Fluff with a fork and allow to cool.

Step 4

In a bowl, combine the cooled quinoa with the chopped herbs, pomegranate seeds, cucumber, lemon juice and a drizzle of oil and toss to mix.

Step 5

Divide the quinoa into bowls. Add the roasted carrots and any extra toppings you like.

Recipe courtesy of The Vital Vegan by Leah Vanderveldt

Published by Ryland Peters & Small. Photography by Clare Winfield © Ryland Peters & Small.

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