Description
A vibrant and healthy roasted veggie hummus bowl with caramelized vegetables, creamy hummus, and endless topping options. Perfect for meal prep, vegan-friendly, and packed with flavor!
Ingredients
Scale
- 1 medium sweet potato, peeled and cubed
- 1 red bell pepper, sliced
- 1 small zucchini, chopped into half-moons
- ½ red onion, sliced
- 1 cup cauliflower florets
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup hummus (store-bought or homemade)
- Fresh parsley, for garnish
- Optional toppings: tahini drizzle, toasted seeds, pickled onions, lemon wedges
Instructions
- Preheat oven to 425°F (218°C).
- Add all chopped vegetables to a large bowl. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper.
- Spread vegetables evenly on a parchment-lined baking sheet. Roast for 20–25 minutes, flipping halfway through, until tender and golden.
- Meanwhile, spoon hummus onto serving bowls and spread into a swirl using the back of a spoon.
- Once veggies are roasted, layer them over the hummus.
- Add desired toppings: drizzle tahini, sprinkle fresh herbs, or add a squeeze of lemon.
- Serve warm or chilled and enjoy!
Notes
- You can mix and match vegetables based on the season.
- To make this spicier, add chili flakes or a Sriracha drizzle.
- For protein, top with roasted chickpeas, hard-boiled eggs, or tofu.
- Leftovers store well when veggies and hummus are kept separate in airtight containers.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Roasting, Assembly
- Cuisine: Mediterranean, Plant-Based
Keywords: Roasted veggie hummus bowl, hummus bowl recipe, roasted vegetables, plant-based bowl, vegan lunch bowl, healthy meal prep bowl, Mediterranean bowl