Colorful bowl with roasted vegetables, chickpeas, avocado, olives, and creamy tahini dressing over fresh greens.
# 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, or 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 clove garlic, minced
18 - 1/2 teaspoon ground cumin
19 - Salt to taste
# Directions:
01 - Preheat the oven to 425°F (220°C).
02 - In a large bowl, toss diced zucchini, chopped bell pepper, sliced red onion, and diced eggplant with olive oil, dried oregano, smoked paprika, salt, and pepper. Spread evenly in a single layer on a baking sheet.
03 - Roast vegetables for 25 to 30 minutes, tossing halfway through, until 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 as needed to achieve a pourable consistency.
05 - Divide mixed salad greens evenly among four 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.
