Roasted Veggie and Hummus Bowl – Nourishing & Colorful

• portioner: 2 servings
• aktiv tid: 15 minutes
• total tid: 45 minutes

Ingredienser

• 1 cup cherry tomatoes

• 1 cup baby carrots, peeled

• 1 cup zucchini, sliced

• 1 cup yellow bell pepper, diced

• 1 cup beets, peeled and cubed

• 1 cup baby potatoes, diced

• 1/2 cup cooked chickpeas

• 2 tbsp olive oil

• 1 tsp paprika

• 1/2 tsp cumin

• Salt and pepper, to taste

• 1 1/2 cups hummus (store-bought or homemade)

• 1 tbsp fresh parsley, finely chopped

• 1 tsp lemon juice

Vejledning

Preheat oven to 400°F (200°C) and line a baking tray with parchment paper. <

p id=”instruction-step-2″ style=”margin-bottom: 1em”>2. Arrange all vegetables and chickpeas on the tray in separate sections.

p id=”instruction-step-3″ style=”margin-bottom: 1em”>3. Drizzle olive oil evenly and season with paprika, cumin, salt, and pepper. Toss to coat.

p id=”instruction-step-4″ style=”margin-bottom: 1em”>4. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and caramelized.

id=”instruction-step-5″ style=”margin-bottom: 1em”>5. Swirl hummus in the center of a large bowl.

id=”instruction-step-6″ style=”margin-bottom: 1em”>6. Arrange roasted vegetables around the hummus for a vibrant presentation.

id=”instruction-step-7″ style=”margin-bottom: 1em”>7. Drizzle with lemon juice and garnish with fresh parsley.

id=”instruction-step-8″ style=”margin-bottom: 1em”>8. Serve warm or at room temperature.