Description
A rainbow of roasted vegetables meets a creamy hummus base in this quick and healthy dinner option. The Roasted Veggie and Hummus Bowl is one of those easy recipes that effortlessly balances comforting and clean eating. Whether you’re after colorful food ideas for meal prep, a nutritious yet hearty vegan dinner idea, or just a satisfying meatless lunch, this dish brings everything together beautifully. With its caramelized veggies, protein-packed chickpeas, and endless topping options, it’s the kind of bowl that feels fresh every time.
Ingredients
1 cup hummus (store-bought or homemade)
1 medium zucchini, sliced
1 small red bell pepper, sliced
1 small orange bell pepper, sliced
1 cup cooked chickpeas
2 carrots, sliced into coins
1 small eggplant or half of a medium one, sliced
1 red onion, quartered
Olive oil
Salt and pepper to taste
Optional garnishes: sesame seeds, chopped parsley, mint leaves
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss vegetables (zucchini, peppers, eggplant, onion, carrots) in olive oil, salt, and pepper.
- Roast veggies for 25-30 minutes, flipping halfway through, until tender and golden.
- Warm chickpeas in a skillet with olive oil and salt; add spices if desired.
- Scoop hummus into a bowl, creating a well in the center.
- Arrange roasted vegetables and chickpeas around the hummus.
- Garnish and serve with sesame seeds, mint, or parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner