Dinner

Roasted Veggie and Hummus Bowl – Nourishing & Colorful Recipe

ByRafael Mansero December 4, 2025December 4, 2025

Introduction

This Roasted Veggie and Hummus Bowl is a vibrant and nourishing dish perfect for any meal. Packed with colorful roasted vegetables and creamy hummus, it offers a delightful combination of textures and flavors that are both satisfying and healthy.

A round bowl filled with six sections of colorful roasted vegetables arranged around a center swirl of creamy beige hummus topped with a drizzle of olive oil and sprinkled finely with green herbs. Starting at the top and moving clockwise, bright red roasted cherry tomatoes have a shiny, wrinkled texture; next to them are long, thin carrot sticks with a golden brown sear and a fresh herb scatter; following are deep purple chunks of roasted beetroot, rich in color with a light herb garnish; next, yellow and orange bell pepper cubes with a slightly charred surface and herbs; beside them are grilled green zucchini slices with dark grill marks; all the vegetables surround the smooth hummus in the middle. The bowl sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 tbsp olive oil
1 tsp paprika
1/2 tsp cumin
Salt and pepper, to taste
1 1/2 cups hummus (store-bought or homemade)
1 tbsp fresh parsley, finely chopped
1 tsp lemon juice

Instructions

Step 1: Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
Step 2: Arrange all vegetables and chickpeas on the tray in separate sections.
Step 3: Drizzle olive oil evenly over the vegetables and chickpeas, then season with paprika, cumin, salt, and pepper. Toss gently to coat everything well.
Step 4: Roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
Step 5: In a large bowl, spread and swirl the hummus to create a base in the center.
Step 6: Arrange the roasted vegetables and chickpeas around the hummus for a colorful and inviting presentation.
Step 7: Drizzle lemon juice over the bowl and garnish with fresh parsley.
Step 8: Serve warm or at room temperature for best flavor.

Tips & Variations

Substitute or add your favorite vegetables such as eggplant or sweet potatoes for added variety.
Try different spices like smoked paprika or chili flakes for a bit of heat.
Use homemade hummus for a fresher taste and to control the ingredients.
For extra protein, add grilled chicken or tofu on top.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the roasted vegetables gently in the oven or microwave before serving. Keep the hummus separate when storing to maintain its creamy texture.

How to Serve

A bowl filled with six main parts arranged in a circular pattern, starting with a center layer of creamy beige hummus topped with a drizzle of yellow olive oil and sprinkled with green parsley. Around the hummus, clockwise: bright red roasted cherry tomatoes with slight wrinkles, orange roasted baby carrots with herbs, dark purple roasted beet cubes garnished with chopped parsley, golden-yellow grilled bell pepper pieces with char marks, and green grilled zucchini slices with light sear marks and bits of parsley. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

While fresh vegetables roast best for optimal texture and caramelization, you can use frozen vegetables if fresh are unavailable. Just be sure to thaw and pat them dry before roasting to avoid excess moisture.

Is this dish suitable for meal prep?

Yes, this bowl works wonderfully for meal prep. Store components separately or together in airtight containers, then assemble before eating. It’s a great make-ahead option for quick lunches or dinners.