Description
A colorful and nutritious meal combining a variety of roasted vegetables with creamy hummus.
Ingredients
Scale
- 1 zucchini, sliced
- 2 medium carrots, halved lengthwise
- 1 cup cherry tomatoes
- 1 medium beet, peeled and diced
- 1 yellow bell pepper, diced
- 1 cup canned chickpeas, drained
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt & black pepper, to taste
- 1 cup hummus (classic or flavored)
- 1 tbsp extra virgin olive oil (for drizzling)
- 1 tbsp fresh parsley or cilantro, chopped
- Optional: lemon wedges or za’atar for garnish
Instructions
- Preheat your oven to 200°C (400°F).
- Toss each group of vegetables in olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread the veggies on a parchment-lined baking tray, keeping them in sections. Roast for 25–30 minutes, flipping them halfway.
- Optionally roast the chickpeas alongside the veggies or warm them in a skillet until lightly crisped.
- To serve, spoon hummus into the center of your bowl and arrange the roasted vegetables around it.
- Drizzle with extra virgin olive oil, sprinkle with chopped herbs, and add optional garnishes.
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. This bowl is customizable with your favorite vegetables and spices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: veggie bowl, hummus, roasted vegetables, healthy recipe, plant-based meal