Roasted Veggie and Hummus Bowl

Ingredients

• 2 cups of mixed seasonal vegetables (e.g., bell peppers, zucchini, carrots, and red onion), chopped into bite-sized pieces
• 2 tablespoons olive oil, preferably extra virgin
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons lemon juice, freshly squeezed
• 2 tablespoons olive oil for hummus
• 1 garlic clove, minced
• Salt, to taste
• Water, as needed for desired consistency, typically about 2-4 tablespoons
• Fresh parsley or cilantro, chopped finely for topping
• 1 teaspoon paprika or za'atar for garnish
• Chickpeas, cooked and seasoned (optional)

Instructions

1. Preheat the Oven: Start by preheating your oven to 425°F (220°C).
2. Prepare the Vegetables: In a large mixing bowl, combine the chopped seasonal vegetables. Drizzle the olive oil over the vegetables and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated.
3. Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes or until tender and golden brown.
4. Make the Hummus: While the vegetables are roasting, prepare the hummus. In a food processor, combine the chickpeas, tahini, lemon juice, olive oil, minced garlic, and salt. Blend until smooth and creamy. Add water if needed.
5. Assemble the Bowl: Once the vegetables are roasted, remove them from the oven. In a bowl, add a scoop of hummus, followed by a portion of the roasted vegetables.
6. Add Toppings: Garnish with chopped parsley or cilantro, a sprinkle of paprika or za'atar, and any additional seasoned chickpeas if desired.
7. Serve: Enjoy your bowl warm or let it cool and pack it for meal prep.

Nutrition