Roasted Vegetable Hummus Bowl

Ingredients

• 1 cup cooked brown rice
• 1 cup cooked black rice
• 1 cup cooked green lentils
• 1 cup roasted cherry tomatoes
• 1 cup roasted broccoli florets
• 1 cup roasted zucchini noodles
• 1 cup roasted butternut squash cubes
• 1 cup roasted white potato cubes
• 1 cup roasted figs, halved
• 1 cup roasted red cabbage, shredded
• 1 cup roasted mushrooms, sliced
• 1 cup roasted tofu cubes
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped walnuts
• 1/2 cup chopped fresh chives
• 1/2 cup hummus
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss broccoli, zucchini, butternut squash, white potatoes, and mushrooms with olive oil, smoked paprika, cumin, salt, and pepper. Roast for 25-30 minutes until tender and slightly charred.
3. Roast cherry tomatoes separately for 15-20 minutes until blistered.
4. In a large bowl, combine brown rice and black rice as the base.
5. Arrange roasted vegetables, lentils, roasted tomatoes, roasted broccoli, roasted zucchini noodles, roasted squash, roasted potatoes, roasted figs, roasted red cabbage, roasted mushrooms, and roasted tofu in sections around the bowl.
6. Place a generous dollop of hummus in the center of the bowl.
7. Top with crumbled feta cheese, chopped walnuts, and fresh chives.
8. Serve immediately or store in the refrigerator for up to 3 days.