08/22/2025
Roasted Veggie & Hummus Bowl – Colorful, Nourishing, and Totally Satisfying
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.
