Dinner

Roasted Veggie and Hummus Bowl – Nourishing & Colorful Recipe

BySimon Carel December 4, 2025December 4, 2025

Introduction

This Roasted Veggie and Hummus Bowl is a vibrant and nourishing meal full of color and flavor. Perfect for a healthy lunch or dinner, it combines caramelized roasted vegetables with creamy hummus for a satisfying dish.

A bowl filled with six clear layers arranged in a circular pattern on a white marbled surface; the center has a smooth, creamy beige hummus topped with a swirl of olive oil and green herb sprinkles. Moving outward, on the top left, there are grilled green zucchini slices with slight char marks. On the top center, bright red roasted cherry tomatoes with a shiny texture form a cluster. To the top right, roasted orange baby carrots with hints of browning and herbs rest side by side. Below the carrots, dark purple roasted beet chunks with a slightly rough texture and sparse herb garnish are placed. On the bottom left, golden brown roasted yellow potatoes with a crispy look and some herbs complete the circle. The dish overall shows freshness with warm, rich colors and textures. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Swap out any vegetables based on what’s in season or your preference, such as sweet potatoes or asparagus.
For extra protein, add some grilled chicken or tofu alongside the chickpeas.
If you like spice, sprinkle a pinch of chili flakes before roasting.
Use homemade hummus flavored with garlic or roasted red peppers for a personalized touch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the roasted vegetables gently in the oven or microwave. Add fresh hummus just before serving to keep its texture and flavor.