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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.

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

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

Find it online: https://thefamilycooking.com/roasted-veggie-and-hummus-bowl/