Description
A wholesome and colorful bowl packed with roasted vegetables, creamy hummus, and hearty grains—perfect for a nourishing meal any time of the day.
Ingredients
2 cups (300 g) broccoli florets
1 cup (150 g) carrots, sliced
1 cup (150 g) zucchini, chopped
1 red bell pepper (150 g), sliced
1 cup (150 g) cherry tomatoes
3 tablespoons (45 ml) olive oil
1 teaspoon (5 g) garlic powder
1 teaspoon (5 g) paprika
½ teaspoon (2.5 g) cumin
½ teaspoon (2.5 g) salt
¼ teaspoon (1 g) black pepper
1 cup (185 g) cooked quinoa or rice
1 can (240 g drained) chickpeas
1½ cups (250 g) chickpeas (for hummus)
¼ cup (60 ml) tahini
2 tablespoons (30 ml) lemon juice
1 clove garlic
2–4 tablespoons (30–60 ml) water
2 tablespoons (30 ml) olive oil
½ teaspoon (2.5 g) salt
Instructions
Preheat oven to 200°C (400°F).
Chop and prepare all vegetables.
Toss vegetables with olive oil and spices.
Spread on a baking tray and roast for 25–30 minutes.
Blend hummus ingredients until smooth.
Assemble bowls with grains, roasted vegetables, and hummus.
Add toppings and serve.
Notes
Use seasonal vegetables for best flavor.
Store components separately for meal prep.
Adjust hummus consistency with water as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes