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Levantine vegetable bowl

If you think vegetable bowls are boring, this Levantine Vegetable Bowl might just change your mind. Inspired by the vibrant flavours of the Eastern Mediterranean, it’s packed with sweet roasted vegetables, nutty buckwheat, crispy falafel, a fresh herby zough and a generous dollop of garlicky yoghurt. Every bite brings a different combination of textures and flavours – from creamy and crunchy to fresh and spicy.

The best part? Almost every element can be prepared in advance, making this the perfect recipe for meal prep, easy lunches or relaxed dinners with friends. Mix and match your favourite vegetables, grains and toppings to make it your own, and enjoy a colourful bowl that’s every bit as nourishing as it is delicious. Whether you’re looking for a satisfying vegetarian dinner or simply want to eat more vegetables, this recipe is guaranteed to become a regular in your kitchen.

Find more Middle Eastern recipes here in my recipe archive.

Made entirely with BIOG organic ingredients.

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Ingredients

Serves 2-3

2 packets BIOG oven vegetables (500g in total)
½ tsp BIOG cumin seeds
A drizzle of BIOG cooking oil
1 packet BIOG herb and sesame falafel (200g)

For the ‘couscous’:
150g BIOG buckwheat
20g BIOG butter
450ml vegetable stock
A pinch of salt

For the zough:
35g coriander
10g flat-leaf parsley
25g pickled jalapenos or pepperoni
½ tsp BIOG ground cumin
¼ tsp BIOG ground cardamom
8 BIOG cloves, crushed to a powder
A good pinch of BIOG sugar
1 small garlic clove
60ml BIOG native olive oil from Kreta
2 tbsp water
A pinch of salt

For the lemon yoghurt:
150g BIOG yoghurt
1 small garlic clove
Zest of ½ lemon
Salt and pepper

Method

Preheat the oven to 200°C fan.

Put the vegetables into a roasting tin, drizzle with olive oil and season with the cumin seeds and salt and pepper. Roast in the preheated oven for 25 minutes.

Meanwhile, make the buckwheat couscous:
Rinse the buckwheat under a running tap. Melt the butter in a saucepan and fry the buckwheat for a minute, then add the hot stock and salt. Cover with a lid and simmer gently over a low heat. Cook for approximately 20 minutes until the water is absorbed.

Bake the falafel or bake in a 200°C fan oven or airfryer for 7 minutes.

Put the yoghurt into a bowl. Peel and crush the garlic and add to the yoghurt with the lemon zest, season with salt and pepper.

Make the zough by putting all the ingredients into a small food processor. Blitz to get a coarse paste.

Distribute the buckwheat between two (or three) plates. Add the baked vegetables, crispy falafel, a dollop of lemon joghurt and a drizzle of zough. Serve with a pickled jalapeno or pepperoni and decorate with a few coriander leaves.

TIP: Transfer the remaining zough into a sterilized jar and keep in the fridge for up to 3 weeks.

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