Ingredients
1 cup cooked quinoa or brown rice
1 zucchini, sliced
1 red bell pepper, sliced
1 sweet potato, diced
1 cup broccoli florets
1 tablespoon olive oil
1/2 teaspoon paprika
Salt and pepper to taste
1/2 avocado, sliced
1/4 cup hummus
2 tablespoons tahini (optional)
1 tablespoon lemon juice
Fresh parsley or microgreens for garnish
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Toss zucchini, bell pepper, sweet potato, and broccoli with olive oil, paprika, salt, and pepper. Spread evenly on the baking sheet.
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Roast for 20–25 minutes, flipping halfway through, until veggies are tender and slightly charred.
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In a bowl, add a scoop of quinoa or rice. Top with roasted vegetables, sliced avocado, and hummus.
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Drizzle with tahini and lemon juice. Garnish with parsley or microgreens before serving.