Preheat oven to 400°F (200°C).

In a large bowl, toss sweet potato, broccoli, bell pepper, and zucchini with olive oil, garlic powder, smoked paprika, salt, and pepper.

Spread vegetables in a single layer on a baking sheet. Roast for 25–30 minutes, or until vegetables are tender and lightly browned.

While the vegetables roast, prepare the bowls by adding a generous scoop of hummus in each.

Once the vegetables are done, remove from the oven and let cool slightly.

Assemble the bowls by placing the roasted vegetables on top of the hummus. Drizzle with tahini, lemon juice, and sprinkle with fresh parsley.

Serve warm and enjoy!