Colorful plant-based bowl with roasted vegetables, chickpeas, avocado, olives, and creamy 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 pepper to taste
→ Base and Proteins
09 - 4 cups mixed salad greens
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
# Steps:
01 - Preheat oven to 425°F. Toss zucchini, bell pepper, red onion, and eggplant with olive oil, oregano, smoked paprika, salt, and pepper. Spread evenly on baking sheet.
02 - Roast for 25 to 30 minutes, tossing halfway through, until tender and lightly caramelized.
03 - While vegetables roast, whisk together tahini, lemon juice, water, minced garlic, cumin, and salt in small bowl. Adjust water gradually to achieve pourable consistency.
04 - Divide mixed greens evenly among four serving bowls. Top each with chickpeas, roasted vegetables, avocado slices, olives, and hummus.
05 - Drizzle tahini dressing over bowls immediately before serving.
