Description
A cozy weeknight dinner featuring roasted veggies paired with creamy hummus, perfect for meal prep and adaptable to your taste.
Ingredients
Scale
- 1 cup chickpeas, drained and rinsed
- 1 zucchini, chopped
- 1 bell pepper, chopped
- 1 carrot, sliced
- 1 red onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 cup cooked quinoa
- Hummus for serving
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chopped zucchini, bell pepper, carrot, red onion, chickpeas, olive oil, salt, pepper, and paprika in a large bowl until well coated.
- Spread the veggie mixture in a single layer on a baking sheet.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Serve by spooning the roasted veggies over a bed of quinoa and adding a generous dollop of hummus on top.
- Garnish with fresh herbs if desired.
Notes
Roast vegetables and cook quinoa in advance for easy assembly during busy weeks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg