Description
A hearty and healthy bowl featuring roasted seasonal vegetables over creamy hummus, perfect for a quick lunch or light dinner.
Ingredients
- 1 medium sweet potato, cubed
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 1 cup cooked quinoa or brown rice
- 1 cup prepared hummus
- 1/4 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- Optional: tahini drizzle, toasted sesame seeds
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato, bell pepper, zucchini, and red onion with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
- While vegetables roast, prepare quinoa or rice according to package directions.
- Assemble the bowls: divide cooked quinoa or rice among serving bowls. Top with a generous scoop of hummus, then add the roasted vegetables.
- Garnish with cherry tomatoes, fresh parsley, and a squeeze of lemon juice. Drizzle with tahini and sprinkle sesame seeds if desired. Serve warm.
Notes
You can customize the seasonings to taste. Try adding roasted chickpeas for extra protein or swap vegetables based on what is in season.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean-inspired