Name: Roasted Veggie and Hummus Bowl
Ingredients: 2 cups mixed vegetables (such as bell peppers, zucchini, carrots, and red onion), chopped; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; Salt and black pepper to taste; 1 cup hummus; 1/4 cup fresh parsley, chopped; 1 lemon, juiced; 2 tablespoons toasted pine nuts

Description

A vibrant and nutritious bowl featuring roasted seasonal vegetables over creamy hummus, topped with fresh herbs and a zesty lemon dressing.

Ingredients

Scale

For the Crust:

2 cups mixed vegetables (such as bell peppers, zucchini, carrots, and red onion), chopped
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper to taste
1 cup hummus
1/4 cup fresh parsley, chopped
1 lemon, juiced
2 tablespoons toasted pine nuts

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Instructions

1. Prepare the Crust:

Preheat oven to 400°F (200°C). Toss the chopped vegetables with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread vegetables in a single layer on a baking sheet and roast for 20-25 minutes, until tender and slightly charred.
Spread hummus in the bottom of each serving bowl. Top with roasted vegetables, fresh parsley, a squeeze of lemon juice, and toasted pine nuts.

Notes

You can customize the seasonings to taste.