Description
A colorful, hearty plant-based bowl loaded with caramelized roasted vegetables and creamy hummus. Garnished with fresh herbs and sesame seeds, this dish offers a balanced mix of warm textures and cool, creamy richness. Ideal for lunches, meal prep, or a vibrant dinner, it’s both healthy and indulgent.
Ingredients
For the Roasted Vegetables:
- 1 medium red onion, quartered
- 1 cup cherry tomatoes
- 1 large red bell pepper, sliced
- 1 large yellow or orange bell pepper, sliced
- 1 medium zucchini, halved or quartered
- 2 medium carrots, sliced
- 1/2 small eggplant or acorn squash, sliced
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp cumin (optional)
For the Hummus (optional):
- 1 1/2 cups cooked chickpeas (or 1 can, rinsed)
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 2–4 tbsp cold water
- 1/2 tsp salt
- 2 tbsp olive oil
Garnish:
- Sesame seeds
- Fresh mint leaves
- Chopped parsley
- Olive oil drizzle
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper.
- Wash, dry, and chop all vegetables evenly. Pat them dry.
- Toss veggies with olive oil, salt, pepper, and cumin (if using). Spread in a single layer on the pan.
- Roast for 25–30 minutes, flipping halfway, until edges are golden and caramelized.
- Meanwhile, blend chickpeas, tahini, lemon juice, garlic, and salt until smooth. Add cold water gradually to reach desired consistency. Drizzle in olive oil before serving.
- To serve, spread hummus into bowls. Arrange roasted vegetables over hummus.
- Garnish with sesame seeds, mint, parsley, and a drizzle of olive oil.
- Serve warm or at room temperature.