A colorful nourishing bowl with roasted vegetables, chickpeas, avocado, olives, hummus, and tangy 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 - 1/2 teaspoon smoked paprika
08 - Salt and 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 lemon juice
16 - 2 tablespoons water, more as needed
17 - 1 clove garlic, minced
18 - 1/2 teaspoon ground cumin
19 - Salt to taste
# How to make it:
01 - Preheat the oven to 425 degrees Fahrenheit.
02 - Combine zucchini, bell pepper, red onion, and eggplant in a large bowl. Drizzle with olive oil and sprinkle with oregano, smoked paprika, salt, and pepper. Toss until evenly coated.
03 - Spread seasoned vegetables in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized.
04 - While vegetables roast, combine tahini, lemon juice, water, minced garlic, cumin, and salt in a small bowl. Whisk until smooth, adding additional water as needed to achieve a pourable consistency.
05 - Divide mixed salad greens equally among four serving bowls. Top each portion with chickpeas, roasted vegetables, avocado slices, olives, and hummus.
06 - Drizzle tahini dressing over each bowl immediately before serving.
