A vibrant bowl featuring greens, chickpeas, roasted Mediterranean vegetables, avocado, olives, hummus, and 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 (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 fresh lemon juice
16 - 2 tablespoons water, plus more as needed
17 - 1 garlic clove, minced
18 - 1/2 teaspoon ground cumin
19 - Salt to taste
# Step-by-Step Directions:
01 - Set oven temperature to 425°F and allow to fully preheat.
02 - In a large mixing 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 until vegetables are evenly coated.
03 - Spread seasoned vegetables in a single layer on a baking sheet. Roast for 25 to 30 minutes, tossing halfway through cooking, until vegetables are tender and lightly caramelized at edges.
04 - While vegetables roast, whisk together tahini, fresh lemon juice, water, minced garlic, ground cumin, and salt in a small bowl. Gradually add additional water if needed to achieve a pourable consistency.
05 - Divide mixed salad greens equally among four serving bowls. Distribute roasted vegetables, cooked chickpeas, avocado slices, halved olives, and a generous portion of hummus over each bed of greens.
06 - Drizzle tahini dressing over each bowl immediately before serving.
