Description
A hearty and healthy bowl featuring roasted seasonal vegetables, creamy hummus, and a tangy tahini dressing, perfect for a satisfying lunch or dinner.
Ingredients
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 cup hummus
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1/4 cup chopped fresh parsley
- 1/4 cup pomegranate seeds (optional)
Instructions
- 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 red onion with olive oil, cumin, paprika, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and lightly browned.
- While vegetables roast, prepare the tahini dressing: In a small bowl, whisk together tahini, lemon juice, and water until smooth. Season with salt to taste.
- To assemble bowls, divide cooked quinoa among serving bowls. Top with roasted vegetables, a generous dollop of hummus, and drizzle with tahini dressing.
- Garnish with chopped parsley and pomegranate seeds if using. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American