Roasted Veggie and Hummus Bowl

Instructions

1. Preheat the Oven:
   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup and to prevent sticking.
2. Prepare the Vegetables:
   Place the cherry tomatoes, carrots, zucchini, bell pepper, beets, potatoes, and chickpeas in a large mixing bowl. Drizzle with olive oil and sprinkle with paprika, salt, and pepper. Toss until evenly coated.
3. Roast the Vegetables:
   Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet. Keep similar vegetables grouped together if possible, as some may cook faster than others.
4. Bake:
   Roast for 30–35 minutes, flipping or stirring halfway through. The vegetables should be tender and lightly caramelized. Beets and carrots may need a few extra minutes if cut into larger chunks.
5. Assemble the Bowls:
   Spread a generous dollop of hummus into each serving bowl. Top with a mix of the roasted vegetables and chickpeas. Use tongs or a spoon to layer for visual appeal.
6. Finish and Serve:
   Garnish with fresh herbs and a squeeze of lemon juice, if desired. Serve warm, at room temperature, or chilled for a refreshing option.

Tips & Variations

• Protein boost: Add quinoa, tofu, or a boiled egg for extra protein.
• Flavor twist: Swap paprika with za’atar, cumin, or smoked chili powder for variety.
• Make-ahead: Roast the veggies and refrigerate for up to 4 days. Reheat before serving or enjoy cold.
• Hummus ideas: Use classic, garlic, red pepper, or lemon herb hummus to match your flavor preference.