Recipe: Hummus Bowls with Roasted Veggies

Ingredients

Preheat the oven to 425°F.
Prepare the eggplant by slicing it into ½ inch-wide circles and then halving those slices.
Slice the bell pepper into ½ inch strips and the zucchini into wedges.
In a large bowl, combine the eggplant, 1½ tablespoons of olive oil, 1 tablespoon of harissa, and 2 teaspoons of za'atar seasoning, and toss to coat.
Transfer the eggplant mixture to a baking sheet and roast for 10 minutes.
In the same bowl, toss the bell pepper and zucchini with the remaining olive oil, harissa, and za'atar seasoning.
After 10 minutes, add the bell pepper and zucchini to the baking sheet with the eggplant and continue roasting for an additional 15-20 minutes.
While the vegetables roast, cook the lentils by combining them with water or vegetable broth and salt, bringing to a boil, then simmering until tender, about 15 minutes.
Once the lentils are cooked, drain excess liquid.
Assemble the bowls by placing hummus in the center, surrounding it with lentils and roasted vegetables, and topping with feta, olives, parsley, pickled onions, and pita chips.
Squeeze lemon over each bowl and adjust seasonings to taste.

Servings

4 servings

Calories

460

Total fat

21g

Total carbohydrates

52g

Total protein

21g

Sodium

743mg

Cholesterol

8mg