Roasted Veggie & Hummus Bowl – Colorful, Nourishing, and Totally Satisfying

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Roasted Veggie & Hummus Bowl – Colorful, Nourishing, and Totally Satisfying 

This bowl brings the perfect balance of creamy, crunchy, sweet, and savory with every roasted bite.

Ingredients

For the Roasted Veggies

  • 1 zucchini, sliced
  • 2 medium carrots, halved lengthwise
  • 1 cup cherry tomatoes
  • 1 medium beet, peeled and diced
  • 1 yellow bell pepper, diced
  • 1 cup canned chickpeas, drained
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • Salt & black pepper, to taste

For the Bowl Base & Topping

 

1 cup hummus (classic or flavored)

1 tbsp extra virgin olive oil (for drizzling)

1 tbsp fresh parsley or cilantro, chopped

Optional: lemon wedges or za’atar for garnish

Instructions

Prep the Veggies 

 

Preheat oven to 200°C (400°F). Toss each vegetable group separately with olive oil, paprika, garlic powder, salt, and pepper.

 

Roast in Batches 

 

Spread veggies on a parchment-lined baking tray in sections (or use two trays). Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized.

 

Warm the Chickpeas 

 

Roast chickpeas alongside the veggies or warm them in a skillet with a dash of olive oil and seasoning until lightly crisped.

 

Assemble the Bowl 

 

Spoon a generous amount of hummus into the center of your bowl and swirl. Arrange roasted vegetables in colorful segments around the hummus.

 

Drizzle & Finish 

 

Drizzle with olive oil, sprinkle with chopped herbs, and garnish with optional lemon or za’atar.

 

Recipe Details

 

Prep Time: 15 minutes

 

Cook Time: 30 minutes

 

Servings: 2 hearty bowls

 

Difficulty: Easy

 

Why You’ll Love It

» MORE:  Quick Soft and Fluffy No‑Knead Bread Loaf

 

A Feast for the Eyes – Bold colors and textures make this bowl perfect for pics and plates.

 

Deeply Satisfying, Fully Plant-Based – Creamy hummus + crisp veggies = complete meal magic.

 

This is how veggies steal the spotlight

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