Vibrant bowl with chickpeas, roasted vegetables, avocado, olives, hummus, and tahini dressing.
# Components:
→ 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 (arugula, spinach, 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
17 - 1 clove garlic, minced
18 - 1/2 teaspoon ground cumin
19 - Salt to taste
# Directions:
01 - Set oven to 425°F (220°C) and allow to reach full temperature.
02 - In a large bowl, combine diced zucchini, chopped bell pepper, sliced red onion, and diced eggplant. Drizzle with olive oil and season with dried oregano, smoked paprika, salt, and pepper. Toss thoroughly to coat.
03 - Spread seasoned vegetables evenly on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
04 - While vegetables roast, whisk together tahini, lemon juice, water, minced garlic, ground cumin, and salt in a small bowl. Add additional water gradually to achieve a pourable consistency.
05 - Divide mixed greens evenly among four serving bowls. Top each bowl with chickpeas, roasted vegetables, avocado slices, halved olives, and a generous portion of hummus.
06 - Drizzle tahini dressing over each bowl immediately before serving.
