Description
A hearty and wholesome bowl featuring roasted seasonal vegetables served over a bed of creamy hummus. Perfect for a quick lunch or dinner.
Ingredients
Scale
- For the roasted vegetables:
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- For the hummus base:
- 1 cup prepared hummus (store-bought or homemade)
- 1 tablespoon lemon juice
- 1/2 teaspoon cumin
- For serving:
- 2 cups fresh spinach or mixed greens
- 1/4 cup crumbled feta cheese (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the sweet potato, bell pepper, zucchini, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
- While the vegetables roast, prepare the hummus base: In a small bowl, stir together the hummus, lemon juice, and cumin until smooth.
- To assemble, divide the fresh spinach or greens between two bowls. Spread the hummus mixture over the greens.
- Top with the roasted vegetables, crumbled feta (if using), and garnish with fresh parsley.
- Serve immediately.
Notes
This bowl is highly customizable. Try adding chickpeas or grilled chicken for extra protein. If using homemade hummus, adjust thickness with a little olive oil or water.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 10g
- Fat: 20g
- Carbohydrates: 50g
- Protein: 15g