Hummus Bowls

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Packed with briny, zesty, and salty flavors. Perfect for vegetarian meal prep or weeknight dinners.

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Ingredients

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Start by tossing the eggplant with half the olive oil, harissa, and the za'atar seasoning. Transfer to a sheet pan and roast for 10 minutes at 425F.

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Meanwhile, toss the other vegetables with the remaining oil and seasonings.

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Add to the sheet pan and continue roasting for an additional 15 to 20 minutes.

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Veggies are ready when eggplant is soft and almost blackened, and zucchini and peppers are tender with a little bite.

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Add hummus in the middle of the bowl. Surround with lentils, roasted vegetables, and other garnishes.

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Check out the blog post for storage tips and customization ideas.

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Hummus Bowls

Packed with briny, zesty, and salty flavors. Perfect for vegetarian meal prep or weeknight dinners.

Ingredients

Start by tossing the eggplant with half the olive oil, harissa, and the za'atar seasoning. Transfer to a sheet pan and roast for 10 minutes at 425F.

1

Instructions

Meanwhile, toss the other vegetables with the remaining oil and seasonings.

2

Instructions

Add to the sheet pan and continue roasting for an additional 15 to 20 minutes.

3

Instructions

Veggies are ready when eggplant is soft and almost blackened, and zucchini and peppers are tender with a little bite.

4

Instructions

Add hummus in the middle of the bowl. Surround with lentils, roasted vegetables, and other garnishes.

5

Instructions

Check out the blog post for storage tips and customization ideas.