Roasted Veggies with Zesty Hummus Dressing
by Karissa's Vegan Kitchen
Nom, nom! These roasted veggies with hummus dressing are so tasty and healthy. Perfect for meal prepping!
Ingredients
Roasted Veggies
- 3-4 cups veggies* cut into bite-sized pieces
- 1/8 cup veggie stock or water
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- salt to taste
Hummus Dressing
- 1/4 cup plain hummus
- 2 tsp dijon mustard or whatever mustard you have on hand
- 1 large garlic clove or two small ones
- 3 pitted dates**
- 3 Tbs water
- salt to taste
Instructions
Roasted Veggies
- Pre-heat your oven to 425 degrees Fahrenheit.
- Mix the veggies with the remaining ingredients and spread out evenly on a baking sheet lined with parchment paper.
- Bake for 10 minutes, covered with foil. Remove the foil and bake for an additional 10 minutes, or until the veggies are fork tender.
Hummus Dressing
- While the veggies are roasted, you can make your dressing! Simply blend all of the ingredients together in a blender. If you find the dressing is too watery, add more hummus. Too thick, add more water.
- Drizzle the dressing over your veggies and devour!
- If you are meal prepping - store the veggies and the dressing separately in the fridge for up to 5 days.
Notes
*my favorite vegetables to use are broccoli, carrots, Brussels sprouts, and asparagus - but you can use whatever veggies you love!
**if you don't have dates or the capability to blend them, you can use maple syrup to sweeten the dressing.