Roasted Veggie and Hummus Bowl

Why You’ll Love This Recipe

This bowl is loaded with fiber, plant protein, and rich flavors, all from whole food ingredients. The warm roasted vegetables pair perfectly with the smooth, cool hummus, creating a contrast that’s both comforting and refreshing. It’s fully customizable based on your favorite vegetables or what you have in the fridge. Plus, it’s naturally vegan, gluten-free, and super satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and cubed
• Zucchini, sliced
• Red onion, cut into wedges
• Bell peppers, sliced
• Cherry tomatoes
• Olive oil
• Salt
• Black pepper
• Garlic powder or smoked paprika (optional)
• Hummus (store-bought or homemade)
• Cooked quinoa, brown rice, or couscous (optional base)
• Fresh parsley or cilantro, chopped
• Lemon wedges, for serving

Directions

1. Preheat the oven to 425°F (220°C).
2. Place the sweet potatoes, zucchini, red onion, bell peppers, and cherry tomatoes on a baking sheet.
3. Drizzle with olive oil and season with salt, pepper, and any optional spices. Toss to coat.
4. Roast for 25–30 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized.
5. If using a grain base, warm or prepare according to package instructions.
6. Spread a generous scoop of hummus on the bottom of each serving bowl.
7. Add a layer of cooked grains if desired, then top with roasted vegetables.
8. Garnish with chopped fresh herbs and a squeeze of lemon juice.
9. Serve warm or at room temperature.

Servings and timing

Serves: 2–4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Add Protein: Top with grilled tofu, chickpeas, or a poached egg.
• Different Hummus Flavors: Try roasted red pepper, garlic, or lemon-dill hummus.
• Grain-Free Option: Skip the grain base and go full veggie for a low-carb version.
• Spicy Twist: Add harissa, chili flakes, or a drizzle of sriracha for heat.
• Toppings Upgrade: Add avocado slices, olives, pickled onions, or a sprinkle of dukkah or za’atar.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep hummus and roasted vegetables separate if possible to maintain texture. Reheat veggies in the oven or skillet until warm, and assemble bowls just before serving. Hummus should not be reheated; serve it cold or room temperature.

FAQs

Can I use store-bought hummus?

Yes, store-bought hummus works perfectly. Choose your favorite flavor or keep it classic.

What vegetables roast best for this bowl?

Root vegetables, zucchini, peppers, onions, and tomatoes all roast well. Feel free to use what’s in season.

Can I make this ahead of time?

Yes, roast the veggies and prep any grains in advance. Store separately and assemble when ready to eat.

Is this dish served hot or cold?

It can be enjoyed warm, cold, or at room temperature—great for any season.

How can I make this bowl more filling?

Add a scoop of quinoa or rice, some beans or lentils, or a protein like tofu or tempeh.

Is this recipe gluten-free?

Yes, just make sure to use gluten-free grains like quinoa or certified gluten-free rice.

Can I grill the vegetables instead of roasting?

Absolutely—grilled veggies add a smoky flavor and work great in this bowl.

What kind of hummus works best?

Classic or lemon hummus is great for contrast, but flavored varieties add an extra layer of taste.

Can I use frozen vegetables?

Fresh is best for roasting, but thawed and well-drained frozen veggies can work in a pinch.

How do I keep the bowl from getting soggy?

Let the roasted vegetables cool slightly before assembling, and keep hummus separate if storing for later.

Conclusion

The Roasted Veggie and Hummus Bowl is a vibrant, nourishing dish that’s as flexible as it is flavorful. With endless customization options and bold, satisfying ingredients, it’s perfect for everything from meal prep to weeknight dinners. Whip it up once and you’ll find yourself craving it again and again.

Roasted Veggie and Hummus Bowl

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The Roasted Veggie and Hummus Bowl is a colorful, hearty plant-based meal featuring roasted seasonal vegetables served over creamy hummus, with optional grains and fresh herbs. It’s nutritious, flavorful, and ideal for lunch, dinner, or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2–4 servings
• Category: Main Course
• Method: Roasted
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

1. 1 medium sweet potato, peeled and cubed
2. 1 zucchini, sliced
3. 1 red onion, cut into wedges
4. 1 red or yellow bell pepper, sliced
5. 1 cup cherry tomatoes
6. 2 tbsp olive oil
7. 1/2 tsp salt
8. 1/4 tsp black pepper
9. 1/2 tsp garlic powder or smoked paprika (optional)
10. 1 cup hummus (store-bought or homemade)
11. 1 cup cooked quinoa, brown rice, or couscous (optional)
12. 2 tbsp fresh parsley or cilantro, chopped
13. Lemon wedges, for serving

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Instructions

Preheat the oven to 425°F (220°C).

1. Place sweet potatoes, zucchini, red onion, bell peppers, and cherry tomatoes on a baking sheet.
2. Drizzle with olive oil, season with salt, pepper, and optional spices, then toss to coat evenly.
3. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
4. Warm or prepare your grain base if using.
5. Spread a generous scoop of hummus on the bottom of each bowl.
6. Layer with cooked grains (optional), then top with the roasted vegetables.
7. Garnish with chopped herbs and a squeeze of fresh lemon juice.
8. Serve warm or at room temperature.

Notes

1. Use parchment paper for easy cleanup when roasting vegetables.
2. Cool roasted vegetables slightly before adding to the hummus to preserve texture.
3. Customize with your favorite roasted or grilled vegetables based on seasonality.
4. For a more filling bowl, include a protein like chickpeas, tofu, or a poached egg.
5. Prepare components ahead for a quick and nutritious meal prep option.

Nutrition

• Serving Size: 1 bowl (with grains)
• Calories: 390
• Sugar: 7g
• Sodium: 360mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 9g
• Protein: 10g
• Cholesterol: 0mg