Description
A vibrant and nutritious bowl featuring creamy hummus, roasted vegetables, grains, and fresh herbs, perfect for meal prep or casual dining.
Ingredients
Scale
- 1 medium red pepper
- 1 small eggplant (1-inch cubes)
- 1 medium zucchini (half-moons)
- 1 small red onion (wedges)
- 2 tbsp olive oil (for roasting)
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1 cup quinoa (rinsed)
- 2 cups water (for quinoa)
- One 15-oz can chickpeas (drained, reserve 1–2 tbsp can liquid)
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 1 clove garlic
- 2 tbsp olive oil (for hummus)
- 1/2 tsp ground cumin
- 1/2 tsp salt (for hummus)
- 2–4 tbsp ice water (for hummus)
- 1 cup roasted veggies
- Handful of chopped cucumber
- Sprinkle of parsley
- Drizzle of olive oil (for serving)
Instructions
- Preheat the oven to 425°F.
- Toss the red pepper, eggplant, zucchini, and red onion with olive oil, smoked paprika, and salt.
- Spread the vegetables on a baking sheet and roast for 20-25 minutes.
- In a pot, bring 2 cups of water to a boil, then add the quinoa. Reduce to low, simmer for 15 minutes, and let it rest covered for 5 minutes.
- In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, ground cumin, and salt. Blend while adding ice water until creamy.
- Assemble the bowls: spoon 1/2 cup quinoa, top with 1/2 cup hummus, 1 cup roasted veggies, chopped cucumber, parsley, and a drizzle of olive oil.
Notes
Use ice water while blending hummus for a lighter texture. Roasting at high heat prevents steaming and encourages browning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg