Roasted Veggie Hummus Bowl
A vibrant and nutritious bowl featuring roasted vegetables atop creamy hummus, perfect for a wholesome meal.
Ingredients
Vegetables
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper red bell pepper, chopped
- 1 yellow bell pepper yellow bell pepper, chopped
- 1 zucchini zucchini, sliced
- 1 red onion red onion, cut into wedges
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika or cumin
- 1 1/2 cups hummus (store-bought or homemade)
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water (to thin the tahini)
Garnish
- to taste toasted sesame seeds (for garnish)
- to taste chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Chop vegetables, toss with oil, salt, pepper, and spices, then roast for 20–25 minutes.
- If making homemade hummus, blend chickpeas, tahini, lemon juice, garlic, and oil until smooth.
- Mix tahini with lemon juice and water to make a drizzle. Spread hummus in bowls, top with roasted vegetables, drizzle with tahini sauce, and garnish with sesame seeds and parsley.
Notes
For extra flavor, add a squeeze of lemon or a drizzle of olive oil before serving.