Description
A colorful and satisfying dish loaded with roasted vegetables and creamy hummus, perfect for a light dinner or nutritious lunch. Naturally vegan and gluten-free, this bowl is as versatile as it is delicious.
Ingredients
Chickpeas
Carrots (multi-colored if available)
Red Onion
Bell Peppers
Zucchini
Kabocha or Delicata Squash
Olive Oil
Sea Salt & Black Pepper
Hummus
Fresh Herbs (mint or parsley)
Sesame Seeds (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Rinse and prep vegetables. Cut them into similar sizes for even roasting. Dry chickpeas thoroughly.
- On a baking sheet, spread out vegetables and chickpeas. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast for 25-30 minutes, flipping halfway, until golden and crisp.
- If making homemade hummus, blend chickpeas, tahini, lemon juice, garlic, salt, and a splash of olive oil or water until smooth.
- Spoon hummus into bowls and create a swirl using the back of a spoon.
- Arrange roasted vegetables around the hummus. Top with herbs and sesame seeds.
- Serve warm or at room temperature. Pair with warm pita or tahini drizzle if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner