Creamy hummus acts as the base for this comforting bowl, topped with caramelized roasted root vegetables and crunchy seeds.
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10 items
Preheat oven to 200°C (400°F). Toss sweet potato cubes, cauliflower florets, and red onion with olive oil, cumin, paprika, salt, and pepper.
Spread veggies on a baking sheet and for 20-25 minutes until tender and golden brown.
Spread a generous layer of hummus at the bottom of two bowls.
Pile the warm vegetables on top of the hummus. Sprinkle with sunflower seeds and fresh parsley.
Serve with warm pita bread for dipping and scooping.
