6 Ingredient Roasted Veggie and Hummus Bowl – Meal-Prep Friendly!

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A Colorful, Nourishing Roasted Veggie and Hummus Bowl to Brighten Your Day

There’s something deeply comforting about a bowl filled with warm roasted vegetables, creamy hummus, and a rainbow of colors that reflect the bounty of nature. This roasted veggie and hummus bowl isn’t just a pretty plate—it’s a satisfying, nutrient-packed meal that’s perfect for lunch, dinner, or even meal prep. With every bite, you’re treated to caramelized edges, creamy textures, and a burst of earthy spice. Want more vibrant recipes like this? Don’t forget to subscribe to Recipes by Sylvia for wholesome, everyday delights.

The Story Behind My Favorite Roasted Veggie and Hummus Bowl

A Memory in Every Bite

The first time I made a roasted veggie and hummus bowl, it was on a quiet Sunday afternoon. I remember pulling mismatched veggies from my fridge—zucchini, carrots, a lone beet, and some cherry tomatoes on their last good day. I didn’t have a plan, but I did have hummus. And as I roasted those veggies, the warmth in the kitchen reminded me of fall dinners in my childhood home. This roasted veggie and hummus bowl recipe is my way of celebrating those spontaneous, heartwarming moments.

It’s become a staple not just for its flavor but for its ease. Whether you’re cooking for one, prepping for the week, or hosting a casual dinner, a roasted veggie and hummus bowl always hits the mark. And the best part? You can easily swap in whatever veggies you love most.

What Makes This Bowl Extra Special?

This roasted veggie and hummus bowl brings together crispy-tender veggies roasted to perfection and the creamy, tangy goodness of hummus. The contrast in texture is divine. Each veggie has its moment—carrots bring sweetness, potatoes add that satisfying bite, and the beets? Pure earthy richness.

This dish is also incredibly versatile. It’s naturally vegan, gluten-free, and packed with fiber and antioxidants. If you’re looking for a similar style of satisfying and flavorful bowl, you might also enjoy this roasted cauliflower and sweet potato bowl with tzatziki and feta.

The Ingredients & Preparation

Ingredient Breakdown

Here’s what you’ll need to make your perfect roasted veggie and hummus bowl:

Tools & Smart Substitutions

For this roasted veggie and hummus bowl, all you need is a good baking sheet, parchment paper, and a mixing bowl. A sharp knife for prepping the veggies helps immensely. Don’t have baby potatoes? Sweet potatoes are a flavorful substitute. Out of chickpeas? Try white beans. Homemade hummus makes it even more amazing, but a quality store-bought version does the job well.

If you’re working with leftovers or want a twist on flavor, these Greek-style loaded hummus bowls are another fabulous take.

Cooking Instructions & Smart Tips

Step-by-Step Method

Step 1: Preheat the Oven

Set your oven to 400°F (200°C). While it preheats, line your baking tray with parchment paper.
Step 2: Prepare and Season Veggies

Place each vegetable—cherry tomatoes, carrots, zucchini, bell pepper, beets, potatoes—and chickpeas onto the tray. Drizzle with olive oil, then sprinkle paprika, cumin, salt, and pepper. Toss everything gently.
Step 3: Roast to Perfection

Slide the tray into the oven and roast for 25–30 minutes, stirring halfway through. You’re looking for crispy edges and fork-tender centers.
Step 4: Assemble the Bowl

Spoon hummus generously into the center of a wide bowl. Swirl it gently with the back of a spoon. Arrange roasted veggies around it like a colorful wheel.
Step 5: Final Touch

Drizzle lemon juice, sprinkle parsley, and serve warm or at room temp.

Pro Tips for Perfecting Your Bowl

• Use slightly under-ripe tomatoes—they hold shape better while roasting.

• For creamier hummus, whisk it with 1–2 tbsp of warm water before serving.

• Add a sprinkle of za’atar or sumac for a Middle Eastern flair.

• Want crunch? Top with roasted pumpkin seeds or crispy chickpeas.

Explore more plant-forward inspirations like this pear and pomegranate spinach salad with maple lemon mustard dressing.

Serving, Storing & Pairing Ideas

Serve It Up With Style

This roasted veggie and hummus bowl is a meal on its own, but it pairs beautifully with:

• Warm pita bread or naan

• A fresh citrusy salad like this Greek cucumber tomato feta salad

• A cooling dip like this green olive dip on the side

Serve it family-style for gatherings, or portion into glass containers for an entire week’s worth of lunches.

Storing & Reheating Instructions

Store the roasted veggies separately from the hummus in airtight containers. Refrigerate for up to 4 days. To reheat, pop the veggies in a 350°F oven or air fryer for 10 minutes. Do not microwave hummus—it’s best enjoyed cool or at room temperature.

FAQ: All About Roasted Veggie and Hummus Bowls

Can I use frozen vegetables?
Yes, just pat them dry first to avoid excess moisture when roasting.

Is this dish vegan and gluten-free?
Absolutely—just double-check your hummus if store-bought.

How do I make homemade hummus?
Blend cooked chickpeas, tahini, lemon juice, garlic, olive oil, and salt until smooth. Add water for consistency.

What protein can I add?
Grilled tofu, seared halloumi, or a boiled egg make great add-ons.

Can I eat this cold?
Totally! It’s delicious at room temperature or chilled for summer lunches.

Final Thoughts & More Recipes to Explore

There’s something incredibly grounding about preparing and enjoying this roasted veggie and hummus bowl. From the soothing swirl of hummus to the caramelized edges of each veggie, it’s food that nurtures and energizes.

If this recipe made you smile, you might also love these:

• Oven-roasted zucchini, squash, tomatoes with parmesan

• Mediterranean lemon chickpea patties

If you try this roasted veggie and hummus bowl, I’d love to hear from you! Drop a comment below, leave a star rating, and share your beautiful bowl on Pinterest. Your feedback inspires every recipe I share.

Roasted Veggie and Hummus Bowl – Nourishing & Colorful

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• Author: Sylvia
• Total Time: 45
• Yield: 2 servings
• Diet: Vegan

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Description

This roasted veggie and hummus bowl is a nourishing, colorful, and plant-based meal with caramelized vegetables, creamy hummus, and zesty lemon. Perfect for lunch, dinner, or meal prep.

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Ingredients

• 1 cup cherry tomatoes

• 1 cup baby carrots, peeled

• 1 cup zucchini, sliced

• 1 cup yellow bell pepper, diced

• 1 cup beets, peeled and cubed

• 1 cup baby potatoes, diced

• 1/2 cup cooked chickpeas

• 2 tbsp olive oil

• 1 tsp paprika

• 1/2 tsp cumin

• Salt and pepper, to taste

• 1 1/2 cups hummus (store-bought or homemade)

• 1 tbsp fresh parsley, finely chopped

• 1 tsp lemon juice

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.

2. Arrange all vegetables and chickpeas on the tray in separate sections.

3. Drizzle olive oil evenly and season with paprika, cumin, salt, and pepper. Toss to coat.

4. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and caramelized.

5. Swirl hummus in the center of a large bowl.

6. Arrange roasted vegetables around the hummus for a vibrant presentation.

7. Drizzle with lemon juice and garnish with fresh parsley.

8. Serve warm or at room temperature.

Notes

– Swap in sweet potatoes or broccoli based on season or preference.

– Add a protein like grilled tofu or a boiled egg for extra satisfaction.

– Use a high-quality store-bought hummus or make your own.

– Top with crispy chickpeas or pumpkin seeds for crunch.

– Great served with warm pita, naan, or a grain like quinoa.

• Prep Time: 15
• Cook Time: 30
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl
• Calories: 410
• Sugar: 8
• Sodium: 320
• Fat: 22
• Saturated Fat: 3
• Unsaturated Fat: 17
• Trans Fat: 0
• Carbohydrates: 38
• Fiber: 9
• Protein: 10
• Cholesterol: 0