Description
A vibrant and nourishing Roasted Veggie and Hummus Bowl featuring a colorful medley of oven-roasted vegetables and chickpeas seasoned with warm spices, served atop creamy hummus and garnished with fresh parsley and lemon juice. Perfect for a healthy lunch or light dinner.
Ingredients
Scale
Vegetables and Legumes
- 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
Seasonings and Garnishes
- 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
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper to prevent sticking and ease of cleanup.
- Arrange Vegetables and Chickpeas: Place all the vegetables and cooked chickpeas on the baking tray in separate sections to ensure even roasting.
- Season and Coat: Drizzle the olive oil over the vegetables and chickpeas evenly. Sprinkle paprika, cumin, salt, and pepper on top, then toss gently to coat all pieces with the seasoning and oil.
- Roast: Roast in the preheated oven for 25–30 minutes, stirring halfway through to ensure even caramelization and tender vegetables.
- Prepare Hummus Base: In a large serving bowl, create a swirl or spread of hummus in the center as the base of the dish.
- Assemble Bowl: Arrange the roasted vegetables and chickpeas around the hummus in a visually pleasing way, showcasing the colorful array.
- Finish and Garnish: Drizzle lemon juice over the bowl and sprinkle with finely chopped fresh parsley for a bright, fresh flavor pop.
- Serve: Enjoy the bowl warm or at room temperature, perfect for a wholesome and satisfying meal.
Notes
- You can substitute any seasonal vegetables you prefer or have on hand, adjusting roasting time accordingly.
- Use homemade hummus to control ingredients and customize flavors if desired.
- For a vegan and gluten-free meal, ensure your hummus and seasoning are prepared accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with warm pita or whole grain bread for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: roasted vegetable bowl, hummus bowl, healthy roasted veggies, vegan roasted bowl, Mediterranean vegetarian meal
