A nourishing bowl featuring roasted vegetables, chickpeas, avocado, olives, hummus, and tangy tahini dressing.
# What You Need:
→ Roasted Vegetables
01 - 1 medium zucchini, diced
02 - 1 red bell pepper, chopped
03 - 1 small red onion, sliced
04 - 1 small eggplant, diced
05 - 2 tablespoons olive oil
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon smoked paprika
08 - Salt and pepper to taste
→ Base and Proteins
09 - 4 cups mixed salad greens (arugula, spinach, or romaine)
10 - 1 1/2 cups cooked chickpeas, rinsed and drained
→ Toppings
11 - 1 ripe avocado, sliced
12 - 1/2 cup pitted Kalamata olives, halved
13 - 1 cup hummus
→ Tahini Dressing
14 - 1/4 cup tahini
15 - 2 tablespoons fresh lemon juice
16 - 2 tablespoons water, plus more as needed
17 - 1 clove garlic, minced
18 - 1/2 teaspoon ground cumin
19 - Salt to taste
# Steps:
01 - Preheat oven to 425 degrees Fahrenheit.
02 - Combine diced zucchini, chopped bell pepper, sliced red onion, and diced eggplant in a large bowl. Drizzle with olive oil and season with dried oregano, smoked paprika, salt, and pepper. Toss until evenly coated. Spread vegetables in a single layer on a baking sheet.
03 - Place baking sheet in preheated oven for 25 to 30 minutes, stirring halfway through roasting. Vegetables are ready when tender and lightly caramelized at edges.
04 - While vegetables roast, whisk together tahini, lemon juice, water, minced garlic, ground cumin, and salt in a small bowl. Add additional water gradually until dressing reaches desired pourable consistency.
05 - Divide mixed greens equally among four serving bowls. Layer chickpeas, roasted vegetables, avocado slices, and Kalamata olives on top of greens. Add a generous portion of hummus to each bowl.
06 - Drizzle tahini dressing evenly over each bowl immediately before serving.
