Step 1

Preheat your oven to 350° F (175 °C) and line two baking sheets with parchment paper. Peel and cube the sweet potatoes.

Step 2

Place the cubes and chickpeas on one of the baking sheets and sprinkle them with cumin and a pinch of salt. Toss to combine, then arrange everything into a single layer and put the sheet into the oven.

Step 3

Using a mandoline or sharp knife, cut the zucchini lengthwise into thin slices. Arrange them in a single layer on the second baking sheet and place them into the oven 5 minutes after putting in the first sheet.

Step 4

After 10 minutes of baking, flip the zucchini slices using a spatula and toss the sweet potato cubes and chickpeas so that everything bakes evenly.

Step 5

After 15 more minutes, remove both baking sheets from the oven and set them aside.

Step 6

In the meantime, prepare the other components for the bowl! Wash and chop your veggies and add the parsley, diced tomatoes, green onions, lemon juice and salt to a medium bowl. Mix to combine, then set aside.

Step 7

Make the hummus by placing the sun-dried tomatoes into your food processor and process to obtain a paste. Add the rest of the ingredients and process to create a smooth mixture. Adjust to taste preferences and add more liquid if needed.

Step 8

Assemble your meal by getting serving bowls and creating a bed of spinach in each. Divide the rest of the ingredients between the bowls and top with your homemade hummus.

Step 9

For a prettier look and to make them easier to grab with the fork, roll the zucchini into ribbons! Enjoy.