I’ve always loved meals that are colorful, wholesome, and satisfying, and this Roasted Veggie and Hummus Bowl Recipe checked all the boxes for me. After making it a few times, I realized how simple ingredients could come together to create something truly comforting.
The roasted vegetables get this beautiful caramelized edge, while the hummus adds a creamy, tangy layer that makes every bite perfect. I can enjoy it as a hearty lunch or a light dinner, and it never gets boring. Let me walk you through this easy, versatile recipe so you can make it at home too.
Ingredients
For a bowl that bursts with flavor and texture, using fresh ingredients is key. Here’s what I used:
- Zucchini – sliced into half-moons; tender and mild, perfect for balancing stronger veggies.
- Red and Yellow Bell Peppers – chopped; add sweetness and vibrant color when roasted.
- Red Onion – sliced; its sharpness mellows beautifully while roasting.
- Broccoli Florets – bring crunch and earthy flavor.
- Olive Oil – coats veggies for caramelization and flavor enhancement.
- Smoked Paprika – adds a smoky warmth that complements roasted vegetables.
- Garlic Powder – subtle garlicky notes without overpowering.
- Salt and Black Pepper – essential for balancing flavors.
- Hummus – creamy base with olive oil, lemon juice, and smoked paprika for extra zing.
- Cooked Quinoa or Brown Rice – hearty base that soaks up flavors.
- Mixed Greens or Baby Spinach – adds freshness and a bright green pop.
- Cherry Tomatoes – halved for juicy acidity.
- Cucumber – sliced for a cool, crisp texture.
- Pumpkin or Sunflower Seeds (Optional) – adds crunch and nutrients.
Note: several servings
Variations
This recipe is very flexible:
- Swap hummus for a dairy-free or flavored version like roasted red pepper or beet hummus.
- Use couscous, farro, or cauliflower rice instead of quinoa or brown rice for a different texture.
- Add roasted sweet potatoes, eggplant, or carrots for seasonal variations.
- Sprinkle feta or vegan cheese for extra creaminess.
- Include red pepper flakes for a spicy kick.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- Baking Sheet – for roasting vegetables evenly.
- Parchment Paper – prevents sticking and eases cleanup.
- Mixing Bowls – for tossing veggies with oil and spices.
- Knife and Cutting Board – for prepping vegetables.
- Whisk or Spoon – to mix hummus with extra flavor.
- Serving Bowls – to assemble your finished dish.
How to Make Roasted Veggie and Hummus Bowl
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). Toss zucchini, bell peppers, red onion, and broccoli with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread evenly on a parchment-lined baking sheet and roast for 20–25 minutes, stirring halfway. You’ll get tender veggies with lightly caramelized edges, which form the heart of the bowl.
Step 2: Prepare the Hummus
While the veggies roast, whisk store-bought or homemade hummus with olive oil, lemon juice, and a dash of smoked paprika. This transforms the hummus into a creamy, tangy topping that pairs beautifully with roasted veggies. Keep it aside until assembly.
Step 3: Assemble the Bowl
Divide cooked quinoa or brown rice into serving bowls. Layer roasted vegetables and toss in a handful of mixed greens or baby spinach. Add cherry tomatoes and cucumber slices for freshness and texture. Sprinkle seeds if using and dollop 2–3 tablespoons of hummus on top. Serve warm for the perfect balance of roasted goodness and creamy hummus.
Additional Tips for Making this Recipe Better
- I always make sure to spread the vegetables in a single layer so they roast instead of steaming.
- Using fresh vegetables instead of frozen gives a better texture and flavor.
- I like adding a little extra smoked paprika at the end for a smoky aroma.
- Toasting pumpkin or sunflower seeds slightly intensifies their nutty flavor.
- Letting the veggies cool slightly before adding hummus prevents it from melting too much.
How to Serve Roasted Veggie and Hummus Bowl
This bowl shines when served thoughtfully. Add fresh herbs like parsley or cilantro on top for color and aroma. A squeeze of lemon brightens the flavors. Serve in colorful bowls and layer veggies by color to make the dish visually appealing. Pair it with warm pita bread or a light cucumber salad for a complete meal.
Nutritional Information
Here’s a rough nutritional breakdown per serving:
- Calories: ~350 kcal – a satisfying, nutrient-rich meal.
- Protein: ~12 g – from quinoa and hummus, keeping you full.
- Carbohydrates: ~45 g – complex carbs from grains and veggies.
- Fat: ~14 g – healthy fats from olive oil and hummus.
Make Ahead and Storage
Storing Leftovers
Store roasted vegetables and grains separately in airtight containers in the fridge for up to 3 days. Keep hummus chilled separately to preserve its creamy texture. Reassemble the bowl when ready to enjoy a fresh meal.
Freezing
You can freeze roasted vegetables and grains separately for up to 1 month. Hummus doesn’t freeze well, so keep it refrigerated only. Thaw veggies gently in the oven to restore their texture.
Reheating
Warm leftover veggies and grains in a skillet or oven. Avoid microwaving hummus; instead, stir and serve at room temperature. Reassembling the bowl restores the original flavor and texture.
Why You’ll Love This Recipe
Here’s why this bowl has become a favorite in my kitchen:
- Quick and Easy – ready in under 40 minutes, perfect for busy days.
- Versatile – swap grains, veggies, or hummus to suit your taste.
- Nutrient-Dense – loaded with fiber, vitamins, and protein.
- Plant-Based – naturally vegan and suitable for many diets.
- Flavorful – smoky, creamy, and fresh in every bite.
The Roasted Veggie and Hummus Bowl is a meal that’s as nourishing as it is beautiful. Every time I make it, I appreciate how simple ingredients can feel indulgent and satisfying. It’s a recipe I reach for again and again, whether for meal prep or a cozy dinner at home.