Description
A vibrant and nutritious bowl featuring roasted seasonal vegetables, creamy hummus, and a zesty lemon-tahini drizzle.
Ingredients
Scale
For the Crust:
- 1 medium sweet potato, peeled and cubed
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup cooked quinoa
- 1/2 cup hummus
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons water
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss sweet potato, zucchini, bell pepper, and cherry tomatoes with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on the baking sheet and roast for 25-30 minutes, until tender and slightly charred.
- While vegetables roast, whisk together tahini, lemon juice, water, and a pinch of salt to make the drizzle. Adjust consistency with more water if needed.
- Divide cooked quinoa among four bowls. Top with roasted vegetables, a dollop of hummus, and a drizzle of the tahini-lemon sauce.
- Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste.