For the Roasted Vegetables:

• 2 cups broccoli florets
• 1 red bell pepper, diced
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper to taste

For the Bowl Base:

• 1 1/2 cups hummus, store-bought or homemade
• 2 cups cooked quinoa, rice, or couscous (optional)

For Toppings:

• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp toasted pine nuts or sunflower seeds
• 1/4 cup chopped parsley or cilantro
• Lemon wedges
• Drizzle of olive oil