Roasted Veggies and Hummus Bowl

Preheat your oven to 400°F (200°C). In one bowl, toss brussel sprouts, peas, and sliced red peppers with olive oil, sea salt, and black pepper. Spread them on a baking sheet. In another bowl, toss sliced zucchini with olive oil, black pepper, sea salt, garlic powder, and paprika. Spread zucchini on a separate baking sheet. Roast all vegetables for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through. Once roasted, add the hot veggies to a bowl with fresh spinach, sliced avocado, and a generous dollop of lemon dill hummus.