Roasted Veggie and Hummus BowlA vibrant and healthy dish packed with roasted vegetables and creamy hummus — perfect for lunch, dinner, or meal prep.
It’s vegan, gluten-free, and full of fiber, protein, and good fats. 
Ingredients:For the Roasted Vegetables:
1 zucchini, sliced
1–2 carrots, peeled and cut into sticks
1 red or yellow bell pepper, diced
1 small beetroot, peeled and cubed
1 red onion, quartered
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp garlic powder
½ tsp paprika
Salt and pepper to taste
For the Hummus:
1 can (400g) chickpeas, drained and rinsed
2 tbsp tahini (sesame paste)
2 tbsp lemon juice
1–2 cloves garlic
2 tbsp olive oil
2–3 tbsp water (to adjust consistency)
Salt to taste
Optional: a pinch of cumin or chili powder
For Garnish:
Fresh parsley or coriander, chopped
Olive oil drizzle
Cracked black pepper
Instructions:Step 1: Roast the Vegetables
Preheat the oven to 200°C (400°F).
Line a baking tray with parchment paper.
Place all chopped vegetables (except cherry tomatoes) on the tray.
Drizzle with olive oil, sprinkle salt, pepper, garlic powder, and paprika, then toss to coat.
Roast for 20 minutes, then add cherry tomatoes and roast another 10–15 minutes, until tender and slightly charred.Step 2: Prepare the Hummus
In a blender or food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, salt, and water.
Blend until smooth and creamy. Add more water if needed for a thinner texture.
Taste and adjust seasoning — add more lemon juice or salt if desired.Step 3: Assemble the Bowl
Spread hummus in the center of a shallow bowl.
Arrange the roasted vegetables neatly around it — like rainbow sections. 
Drizzle with olive oil, sprinkle with parsley and black pepper.
Serving Ideas:Serve with:
Warm pita bread or flatbread 
Brown rice, quinoa, or couscous 
A dollop of Greek yogurt (if not vegan)
Storage Tips:Store leftovers in an airtight container for up to 3 days.
Hummus can be refrigerated separately for up to 5 days.