Description
Roasted Veggie and Hummus Bowl brings Mediterranean flavors straight to your dinner table with minimal effort and maximum satisfaction. Colorful roasted vegetables nestled on creamy hummus create a quick, nutritious meal that makes weeknight cooking a breeze.
Ingredients
Scale
Vegetables:
- 1 zucchini, sliced
- 2 medium carrots, halved lengthwise
- 1 medium beet, peeled and diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes
Proteins and Base:
- 1 cup canned chickpeas, drained
- 1 cup hummus
Seasonings and Garnishes:
- 2 tablespoons olive oil
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 1 tablespoon fresh parsley or cilantro, chopped
- Salt
- Black pepper
- Optional: Lemon wedges
- Optional: Za’atar
Instructions
- Preheat the oven to 400°F and gather your chopping board and sharp knife for vegetable preparation.
- Slice the zucchini into even ¼-inch rounds and halve the carrots lengthwise for consistent roasting.
- Dice the yellow bell pepper into ½-inch pieces and peel your beet, cutting it into small cubes around the same size.
- Place each vegetable type separately on a parchment-lined baking sheet, ensuring they are not overcrowded.
- Drizzle 2 tablespoons of olive oil over the vegetables and sprinkle 1 teaspoon smoked paprika, ½ teaspoon garlic powder, salt, and pepper across them.
- Toss each vegetable group gently to ensure even seasoning and coat thoroughly with the spice mixture.
- Roast the vegetables in the 400°F oven for 25-30 minutes, rotating the tray halfway through to ensure golden, tender results.
- While vegetables roast, drain 1 cup of chickpeas and pat them dry with a paper towel.
- Heat a small skillet with 1 teaspoon olive oil and crisp the chickpeas over medium heat for 5-6 minutes.
- Spread 1 cup of hummus in a thick, smooth layer across the center of your serving bowl.
- Arrange the roasted vegetables in colorful, distinct segments around the hummus.
- Drizzle 1 tablespoon extra virgin olive oil over the top of the bowl.
- Sprinkle 1 tablespoon fresh chopped parsley or cilantro across the vegetables.
- Garnish with optional lemon wedges or a light dusting of za’atar for extra flavor.
Notes
- Swap out vegetables based on seasonal availability or personal preference to keep the dish exciting and budget-friendly.
- Roast vegetables on separate sections of the tray to ensure each type cooks perfectly without overcrowding or becoming mushy.
- Use high-quality extra virgin olive oil for maximum flavor, and don’t be afraid to experiment with different spice blends like harissa or curry powder.
- For a protein boost, add grilled tofu, chickpeas, or shredded rotisserie chicken to make the bowl more substantial and satisfying.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2
- Calories: 505 kcal
- Sugar: 13 g
- Sodium: 460 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 12 g
- Protein: 16 g
- Cholesterol: 0 mg