Roasted Veggie & Hummus Bowl – Colorful, Nourishing, and Totally SatisfyingÂ
This bowl brings the perfect balance of creamy, crunchy, sweet, and savory with every roasted bite.
Ingredients For the Roasted Veggies 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 ½ tsp garlic powder Salt & black pepper, to taste For the Bowl Base & Topping 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 Prep the Veggies Preheat oven to 200°C (400°F). Toss each vegetable group separately with olive oil, paprika, garlic powder, salt, and pepper. Roast in Batches Spread veggies on a parchment-lined baking tray in sections (or use two trays). Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized. Warm the Chickpeas Roast chickpeas alongside the veggies or warm them in a skillet with a dash of olive oil and seasoning until lightly crisped. Assemble the Bowl Spoon a generous amount of hummus into the center of your bowl and swirl. Arrange roasted vegetables in colorful segments around the hummus. Drizzle & Finish Drizzle with olive oil, sprinkle with chopped herbs, and garnish with optional lemon or za’atar. Recipe Details Prep Time: 15 minutes Cook Time: 30 minutes Servings: 2 hearty bowls Difficulty: Easy Why You’ll Love It A Feast for the Eyes – Bold colors and textures make this bowl perfect for pics and plates. Deeply Satisfying, Fully Plant-Based – Creamy hummus + crisp veggies = complete meal magic.
 Roasted Veggie & Hummus Bowl – Colorful, Nourishing, and Totally SatisfyingÂ
