Colorful bowl featuring roasted vegetables, chickpeas, fresh greens, and creamy tahini dressing
# What You'll 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 - ½ teaspoon smoked paprika
08 - Salt and pepper to taste
→ Base & Proteins
09 - 4 cups mixed salad greens (arugula, spinach, or romaine)
10 - 1½ cups cooked chickpeas, rinsed and drained
→ Toppings
11 - 1 ripe avocado, sliced
12 - ½ cup pitted Kalamata olives, halved
13 - 1 cup hummus, store-bought or homemade
→ Tahini Dressing
14 - ¼ cup tahini
15 - 2 tablespoons lemon juice
16 - 2 tablespoons water, plus more as needed
17 - 1 clove garlic, minced
18 - ½ teaspoon ground cumin
19 - Salt to taste
# Directions:
01 - Preheat oven to 425°F (220°C).
02 - Toss diced zucchini, chopped bell pepper, sliced red onion, and diced eggplant with olive oil, dried oregano, smoked paprika, salt, and pepper. Spread evenly on a baking sheet.
03 - Roast vegetables for 25 to 30 minutes, tossing halfway through, until tender and lightly caramelized.
04 - Whisk together tahini, lemon juice, water, minced garlic, ground cumin, and salt in a small bowl. Add additional water as needed to achieve a pourable consistency.
05 - Divide mixed salad greens evenly among four bowls. Top each bowl with chickpeas, roasted vegetables, avocado slices, olives, and a generous portion of hummus.
06 - Drizzle tahini dressing over each bowl immediately before serving.
