Description
A warm, colorful bowl of caramelized roasted veggies served over silky hummus, finished with fresh herbs and olive oil. A satisfying and nutrient-rich meal that’s easy to prepare and impossible to resist.
Ingredients
For the Roasted Veggies
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1 zucchini, sliced
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2 medium carrots, halved lengthwise
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1 cup cherry tomatoes
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1 medium beet, peeled and diced
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1 yellow bell pepper, diced
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1 cup canned chickpeas, drained
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2 tbsp olive oil
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1 tsp smoked paprika
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½ tsp garlic powder
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Salt & black pepper, to taste
For the Bowl Base & Topping
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1 cup hummus (classic or flavored)
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1 tbsp extra virgin olive oil (for drizzling)
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1 tbsp fresh parsley or cilantro, chopped
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Optional: lemon wedges or za’atar for garnish
Instructions
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Prep the Veggies 🥕
Preheat oven to 200°C (400°F). Toss each vegetable group separately with olive oil, smoked paprika, garlic powder, salt, and pepper. -
Roast in Batches 🍆
Spread the veggies out on a parchment-lined tray in segments (or use two trays). Roast for 25–30 minutes, flipping halfway through until golden and tender. -
Warm the Chickpeas 🧆
Either roast chickpeas with the veggies or warm them in a skillet with a bit of oil and spices until crispy on the outside. -
Assemble the Bowl 🍽
Add a generous swirl of hummus to the center of your bowl. Neatly arrange the roasted vegetables in colorful segments around the hummus. -
Drizzle & Finish ✨
Drizzle with extra virgin olive oil, sprinkle fresh herbs, and optionally garnish with lemon wedges or a pinch of za’atar.
Notes
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Feel free to use sweet potatoes, parsnips, or eggplant for seasonal swaps.
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A swirl of harissa or pomegranate molasses on the hummus adds extra depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: ~420 kcal
- Sugar: 9 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg