Description
A vibrant plant-based bowl combining roasted vegetables and creamy hummus, offering a balance of textures and Mediterranean flavors. Customize with grains, herbs, and seeds for a nutritious and adaptable meal.
Ingredients
4 cups chopped mixed vegetables (broccoli, zucchini, bell peppers, cherry tomatoes)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
2 cups hummus (store-bought or homemade)
1 cup cooked quinoa or couscous
2 tablespoons chopped fresh herbs (parsley or cilantro)
2 tablespoons lemon oil (mix of 1 tbsp olive oil and 1 tbsp freshly squeezed lemon juice)
1/4 cup crumbled feta cheese (optional)
2 tablespoons sunflower seeds or pumpkin seeds
Instructions
Preheat oven to 400°F (200°C)
Toss chopped vegetables with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet
Roast for 25-30 minutes until vegetables are golden and tender
In a large bowl, spread hummus as the base. Top with cooked quinoa or couscous
Layer roasted vegetables over the hummus. Drizzle with lemon oil and sprinkle with herbs, feta (if using), and seeds
Mix gently or serve as is
Notes
Substitute feta with crumbled tofu or omit for vegan option
Season with additional lemon juice or chili flakes for extra brightness
Prep assembled bowls ahead of day and refrigerate up to 4 hours before serving