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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prepare for roasting the vegetables.
- Arrange Vegetables: Place all the vegetables and cooked chickpeas separately on the baking tray ensuring they are spread out evenly for uniform roasting.
- 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.
- 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.
- Prepare Bowl: Spoon the hummus into the center of a large serving bowl, creating a smooth swirl as the base for the bowl.
- Arrange Roasted Veggies: Artfully arrange the roasted vegetables and chickpeas around the hummus to create a colorful and inviting presentation.
- Add Final Touches: Drizzle the lemon juice over the arranged bowl and garnish with finely chopped fresh parsley for a pop of freshness.
- 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
