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Roasted Veggie & Hummus Power Bowl

Roasted sweet potato, broccoli, and peppers served over quinoa with a generous scoop of hummus.

Ingredients

  • 2 cups sweet potatoes cubed
  • 1 cup broccoli florets
  • 1 cup zucchini sliced
  • 1 cup red bell pepper sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper
  • 2 cups cooked quinoa
  • 1 cup hummus
  • 1/4 cup pumpkin seeds toasted
  • 1 tablespoon fresh lemon juice for serving

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, toss sweet potatoes, broccoli, zucchini, and red bell pepper with olive oil, paprika, garlic powder, salt, and black pepper.
  3. Spread vegetables evenly on the baking sheet and roast for 20–25 minutes, stirring halfway through.
  4. Divide cooked quinoa into 4 bowls. Top each with roasted veggies.
  5. Add a generous dollop of hummus to each bowl.
  6. Sprinkle with toasted pumpkin seeds and drizzle with lemon juice before serving.