A nourishing bowl with mixed greens, roasted veggies, chickpeas, avocado, olives, hummus, and 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 black pepper to taste
→ Base and Proteins
09 - 4 cups mixed salad greens such as 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
# Directions:
01 - Set oven to 425°F and allow to fully preheat for 10 minutes.
02 - In a large bowl, combine diced zucchini, chopped bell pepper, sliced red onion, and diced eggplant. Drizzle with olive oil, then sprinkle with dried oregano, smoked paprika, salt, and pepper. Toss until vegetables are evenly coated.
03 - Spread seasoned vegetables in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized at edges.
04 - In a small mixing bowl, whisk together tahini, lemon juice, water, minced garlic, ground cumin, and salt until smooth. Add additional water 1 tablespoon at a time until desired pourable consistency is achieved.
05 - Divide mixed salad greens evenly among four serving bowls. Distribute chickpeas and roasted vegetables over greens. Arrange avocado slices and Kalamata olives on top of each bowl. Add a generous portion of hummus to each bowl.
06 - Drizzle tahini dressing over each bowl immediately before serving. Serve while vegetables are still warm.
