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.
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
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