Description
A vibrant and nutritious bowl featuring roasted seasonal vegetables, creamy hummus, and a zesty lemon-tahini drizzle.
Ingredients
Scale
For the Crust:
- 1 large sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 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 hummus
- 2 cups cooked quinoa
- 1/4 cup fresh parsley, chopped
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons water
Instructions
1. Prepare the Crust:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the sweet potato, bell pepper, zucchini, and cherry tomatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Spread the vegetables in a single layer on the baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- While the vegetables roast, prepare the lemon-tahini drizzle by whisking together tahini, lemon juice, water, and a pinch of salt until smooth.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top with roasted vegetables, a generous scoop of hummus, and a drizzle of the lemon-tahini sauce.
- Garnish with fresh parsley and serve warm.
Notes
You can customize the seasonings to taste.