Description
A hearty and healthy bowl with roasted vegetables, creamy hummus, and a tangy tahini drizzle perfect for a nutritious meal.
Ingredients
- 1 large sweet potato, cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa
- 1 cup hummus
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons water
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato, bell pepper, zucchini, and onion with olive oil, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
- Roast for 25-30 minutes, stirring halfway, until vegetables are tender and slightly charred.
- Meanwhile, prepare the tahini drizzle by whisking together tahini, lemon juice, and water until smooth. Add more water if needed for desired consistency.
- To assemble: Divide quinoa between bowls, top with roasted vegetables, a generous dollop of hummus, and drizzle with tahini sauce.
- Garnish with fresh parsley and serve warm or at room temperature.
Notes
You can customize the seasonings to taste. Add chickpeas or grilled chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American