Description
A vibrant and nutritious bowl featuring roasted seasonal vegetables, creamy hummus, and a zesty lemon-tahini drizzle.
Ingredients
Scale
For the Crust:
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup hummus
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1/4 cup chopped fresh parsley
- Cooked quinoa or brown rice for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato, bell pepper, zucchini, and cherry tomatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, until tender and slightly charred.
- While vegetables roast, whisk together tahini, lemon juice, and water in a small bowl to create a drizzle. Add more water if needed for desired consistency.
- To assemble bowls, divide cooked quinoa or brown rice among four bowls. Top with roasted vegetables, a generous scoop of hummus, and a drizzle of the tahini sauce. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.