Earthy and spicy roasted vegetables pair with a big dollop of hummus and other simple but high-impact ingredients in these meal prep-friendly hummus bowls.
Preheat the oven to 425F. Meanwhile, slice the eggplant into ½ inch-wide circles. Slice each circle in half to make half moons. Very large pieces can be cut in half again. Slice the bell pepper into ½ inch strips. Slice the zucchini into wedges (see post for reference images).
To a large bowl add the eggplant, 1 and ½ tablespoons olive oil, 1 tablespoon harissa, and 2 teaspoons za'atar seasoning. Toss to coat.
Transfer to a large baking sheet lined with parchment paper (paper is optional, makes cleanup easier). Spread out in a single layer. Roast at 425F for 10 minutes.
Meanwhile, toss the bell pepper and zucchini in the same bowl with the remaining olive oil (1.5 tablespoons), harissa (1 tablespoon), and za'atar seasoning (2 teaspoons). Toss to combine.
After 10 minutes, remove eggplant from the oven. Add the peppers and zucchini. Try not to overlap pieces. Return to the oven to roast for an additional 15-20 minutes.
The vegetables are ready when the eggplant is soft throughout and almost blackened in some places. The peppers and zucchini should be golden but still have a bite to them.
Hummus Bowls
While the vegetables roast, prepare the lentils. Combine 1 cup dry lentils with 3 cups water or vegetable broth and ¼ teaspoon salt. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and simmer until tender, about 15 minutes. Once cooked through, drain off excess liquid.
Assemble the bowls. Place ¼ cup hummus in the center of each bowl, then surround with the lentils and roasted vegetables. Add feta, kalamata olives, parsley, pickled onions, and a handful of pita chips. Squeeze a wedge of lemon over each bowl and grate a few sprinkles of lemon zest.
Adjust seasonings and ingredient amounts to taste. Enjoy!
Video
Notes
Harissa: Should be available in the international section or sauce section of most grocery stores. If unable to find, an equal amount of garlic chili sauce or sambal oelek works. The flavors will be slightly different but provide a similar result.
Za'atar seasoning: I use a homemade blend, but you should be able to find storebought in the spice aisle. Add salt to the vegetables to taste if using an unsalted za'atar blend.
Leftovers and reheating: Can be enjoyed hot or cold. Store lentils and vegetables separately if you prefer to eat them hot. Best within 4-5 days. Reheat in the microwave or on the stove top over medium heat.