In a medium saucepan, combine rinsed quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes or until the quinoa is fluffy and the liquid has absorbed. Remove from heat and let it sit covered for 5 minutes.

While the quinoa cooks, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the diced red bell pepper, zucchini, and cherry tomatoes on the tray. Drizzle with olive oil, garlic powder, salt, and pepper. Toss to coat and spread the veggies evenly.

Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure even roasting.

Once everything is cooked, it’s time to build your Mediterranean Veggie Bowls! Start with a base of fluffy quinoa, layer on the roasted veggies, chickpeas, cucumber, red onion, and olives.

In a small bowl, whisk together tahini, lemon juice, and a little water to achieve your desired dressing consistency. Drizzle generously over your assembled bowl and finish with a sprinkle of fresh parsley or mint.