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roasted veggie and hummus

Savory Roasted Veggie and Hummus Bowl for Easy Weeknight Meals

This roasted veggie and hummus bowl is a quick, nutritious, and customizable plant-based meal perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 cup Broccoli florets Substitute with cauliflower for a different texture.
  • 1 medium Red bell pepper Any color bell pepper can be used.
  • 1 medium Zucchini Yellow squash can be used as an alternative.
  • 1 cup Cherry tomatoes Replace with grape tomatoes or omit.
  • 1 medium Red onion Substitute with yellow onion for a milder flavor.
  • 2 tablespoons Olive oil Avocado oil works great for higher heat cooking.
  • 1 teaspoon Smoked paprika Regular paprika can be used for less smokiness.
  • 1 teaspoon Garlic powder Opt for fresh minced garlic for a stronger flavor.
  • 1 teaspoon Ground cumin Coriander can be a substitute if desired.
For the Base and Toppings
  • 1 cup Hummus Store-bought or homemade varieties work well.
  • 2 cups Cooked quinoa Or rice/couscous; omit for lower-carb option.
  • 1/2 cup Feta cheese Optional for creaminess and saltiness; vegan option available.
  • 1/4 cup Toasted pine nuts Or sunflower seeds; walnuts or pumpkin seeds also work.
  • 1/4 cup Chopped parsley Dill or basil offer a different herbal touch.
  • 2 pieces Lemon wedges Lime can be used as an alternative.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (or 450°F for extra crunch). Gather a baking sheet lined with parchment paper.
  2. Wash and chop the broccoli, red bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces.
  3. Drizzle the vegetables with olive oil, then sprinkle in smoked paprika, garlic powder, ground cumin, salt, and pepper. Toss to combine and spread on the baking sheet. Bake for 25-30 minutes, flipping halfway.
  4. If making homemade hummus, blend chickpeas, tahini, lemon juice, and garlic until smooth. For store-bought, scoop it into a bowl.
  5. Prepare quinoa, rice, or couscous according to package instructions. This usually takes 15-20 minutes.
  6. Spread a layer of hummus in each bowl. Add cooked grains if using, then top with roasted veggies. Optionally add feta, nuts, and herbs.
  7. Finish with a drizzle of olive oil and lemon wedges on the side for a zesty kick.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 12gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 15mgSodium: 400mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 1200IUVitamin C: 90mgCalcium: 150mgIron: 3mg

Notes

Vegetables can be customized based on what's available. Roasting a larger batch in advance can save time during busy weekdays.

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