Nourishing bowl with greens, chickpeas, roasted mediterranean veggies, creamy avocado, olives, and tangy tahini dressing.
# What You'll 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 including arugula, spinach, and 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, additional as needed
17 - 1 clove garlic, minced
18 - 1/2 teaspoon ground cumin
19 - Salt to taste
# How-To Steps:
01 - Set oven temperature to 425°F and allow to preheat.
02 - In a large bowl, combine diced zucchini, chopped bell pepper, sliced red onion, and diced eggplant. Drizzle with olive oil and toss with dried oregano, smoked paprika, salt, and pepper until evenly coated.
03 - Spread seasoned vegetables in a single layer on a baking sheet. Roast for 25 to 30 minutes, stirring halfway through cooking, until vegetables are tender with light caramelization.
04 - While vegetables roast, whisk together tahini, lemon juice, water, minced garlic, ground cumin, and salt in a small bowl. Gradually add additional water as needed to achieve a smooth, pourable consistency.
05 - Divide mixed salad greens equally among four serving bowls. Distribute roasted vegetables, chickpeas, avocado slices, olives, and hummus over each portion of greens.
06 - Drizzle tahini dressing generously over each bowl immediately before serving.
