Description
A vibrant and nutritious bowl featuring roasted seasonal vegetables, creamy hummus, and a zesty lemon-tahini drizzle, perfect for a quick and healthy meal.
Ingredients
- 2 cups chopped vegetables (e.g., bell peppers, zucchini, carrots, broccoli)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 cup hummus (store-bought or homemade)
- 1 cup cooked quinoa or brown rice
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons water
- Fresh parsley or cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C). Toss the chopped vegetables with olive oil, garlic powder, paprika, salt, and pepper on a baking sheet.
- Roast the vegetables for 20-25 minutes, stirring halfway, until tender and slightly charred.
- While the vegetables roast, prepare the lemon-tahini drizzle by whisking together tahini, lemon juice, water, and a pinch of salt until smooth.
- Assemble the bowls by dividing the cooked quinoa or rice among four bowls. Top with roasted vegetables, a scoop of hummus, and drizzle with the lemon-tahini sauce. Garnish with fresh herbs before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American