Roasted Veggie and Hummus Bowl – Nourishing & Colorful Recipe

Introduction

This Roasted Veggie and Hummus Bowl is a vibrant, nourishing meal that’s perfect for any time of day. Packed with colorful vegetables and creamy hummus, it offers a delightful balance of flavors and textures that are both satisfying and healthy.

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. Step 1: Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Step 2: Arrange all the vegetables and chickpeas on the tray in separate sections.
3. Step 3: Drizzle olive oil evenly over the vegetables and chickpeas, then season with paprika, cumin, salt, and pepper. Toss gently to coat.
4. Step 4: Roast in the oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
5. Step 5: In a large bowl, swirl the hummus in the center.
6. Step 6: Arrange the roasted vegetables and chickpeas around the hummus to create a colorful presentation.
7. Step 7: Drizzle with lemon juice and sprinkle with fresh parsley for a fresh finish.
8. Step 8: Serve warm or at room temperature and enjoy.

Tips & Variations

• Try adding a sprinkle of toasted pine nuts or pumpkin seeds for extra crunch and nutrition.
• Swap in your favorite seasonal vegetables to make this dish your own.
• Use flavored hummus like roasted red pepper or garlic to add more depth to the bowl.

Storage

Store any leftover roasted vegetables and hummus bowl components separately in airtight containers in the refrigerator for up to 3 days. Reheat the vegetables gently in the oven or microwave before assembling the bowl again. The hummus is best served fresh but can be kept chilled alongside the veggies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the vegetables and prepare the hummus in advance, then assemble the bowl just before serving for the best freshness.

Is this recipe vegan and gluten-free?

Absolutely! This bowl is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.

Roasted Veggie and Hummus Bowl – Nourishing & Colorful Recipe

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★★★★★

4.8 from 84 reviews

• Author: Simon
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A vibrant and nourishing Roasted Veggie and Hummus Bowl featuring a colorful array of roasted vegetables seasoned with warm spices, served with creamy hummus and fresh parsley. Perfect for a healthy lunch or light dinner, this dish balances flavors and textures with ease.

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Ingredients

Scale 1x2x3x

Vegetables and Legumes

• 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

Seasonings and Oils

• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper, to taste

Additional Ingredients

• 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: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prepare for roasting the vegetables.
2. Arrange Vegetables: Place all the vegetables and cooked chickpeas separately on the baking tray ensuring they are spread out evenly for uniform roasting.
3. Season: Drizzle olive oil over the vegetables and sprinkle with paprika, cumin, salt, and pepper. Toss gently to coat all pieces evenly with the seasoning and oil.
4. Roast Vegetables: Roast in the preheated oven for 25 to 30 minutes, stirring halfway through to promote even caramelization, until the vegetables are tender and slightly browned.
5. Prepare Bowl: Spoon the hummus into the center of a large serving bowl, creating a smooth swirl as the base for the bowl.
6. Arrange Roasted Veggies: Artfully arrange the roasted vegetables and chickpeas around the hummus to create a colorful and inviting presentation.
7. Add Final Touches: Drizzle the lemon juice over the arranged bowl and garnish with finely chopped fresh parsley for a pop of freshness.
8. Serve: Enjoy this roasted veggie and hummus bowl warm or at room temperature as a wholesome meal.

Notes

• You can substitute or add other veggies like sweet potatoes or asparagus based on seasonal availability.
• For extra protein, add grilled chicken or tofu cubes.
• This dish can be prepared ahead; store roasted veggies and hummus separately and assemble before serving.
• Use homemade hummus for a fresher taste and to control ingredients.
• Leftovers keep well in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Keywords: roasted vegetable bowl, hummus bowl, healthy vegetarian meal, Mediterranean recipe, roasted veggies, nutritious lunch, easy dinner