Roasted Vegetable and Hummus Bowl

This Roasted Vegetable and Hummus Bowl is a vibrant and nutritious lunch option, packed with flavor and health benefits. The combination of roasted seasonal vegetables over a bed of greens, paired with creamy hummus, creates a delightful and satisfying meal.

Ingredients

• Zucchini - 1 medium, sliced
• Red bell pepper - 1, diced
• Carrot - 1 large, sliced
• Red onion - 1 small, cut into wedges
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Chickpeas - 1 can (400g), drained and rinsed
• Hummus - 1/2 cup
• Mixed salad greens - 4 cups
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the sliced zucchini, diced red bell pepper, sliced carrot, and red onion wedges.
3. Drizzle with olive oil, salt, black pepper, and paprika; toss to coat evenly.
4. Spread the vegetables on a large baking sheet in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, prepare the salad base by placing the mixed salad greens in two bowls.
6. Once the vegetables are done, divide them evenly over the salad greens.
7. Top each bowl with a generous dollop of hummus, some chickpeas, and sprinkle with fresh parsley and lemon juice.
8. Serve immediately and enjoy your healthy lunch!

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Loaded with vitamins and minerals from various vegetables.

Tags