Preheat your oven to 300°F. On a baking sheet, toss the cherry tomatoes and thinly sliced garlic cloves with 1/3 cup olive oil, salt, black pepper, and a handful of fresh basil. Spread them in a single layer and roast for about 1 hour until the tomatoes burst and begin to caramelize. This low, slow roasting concentrates the flavors and creates a sweet, jammy base for your bowl—I find the longer roasting time is worth the wait for the depth it brings to the dish.

While the tomatoes roast, cook the quinoa according to package directions (typically simmering for about 15 minutes until fluffy and the water is absorbed). Once cooked, fluff with a fork and set aside. Timing it this way means your quinoa will be ready right when the tomatoes finish roasting, so everything comes together efficiently.

In a serving bowl, start by spreading the hummus as a creamy base layer. Top with the cooked quinoa from Step 2, then add the fresh spinach (the warmth from the quinoa will gently wilt it). Gently fold in the roasted tomatoes and garlic from Step 1 along with any pan juices—these juices are liquid gold and add incredible flavor. Add the chickpeas, then finish with the roasted tomatoes from the ingredient list (these provide a texture contrast). Season everything with the Everything Bagel seasoning and drizzle with a bit more olive oil.

Top the bowl with the finely chopped fresh mint and parsley to add brightness and an herbaceous finish. Taste and adjust seasoning as needed—I like to add an extra pinch of sea salt to enhance all the flavors. Serve immediately while the quinoa is still warm.