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Roasted Veggie and Hummus Bowl: Perfect for Clean Eating
The Roasted Veggie and Hummus Bowl is a wholesome, plant-based dish featuring roasted vegetables, a creamy hummus base, and fresh garnishes. Perfect for lunch or dinner, it’s a satisfying, nutrient-packed meal that’s easy to customize.
Ingredients
- For the Roasted Vegetables:
- 2 cups broccoli florets
- 1 red bell pepper diced
- 1 zucchini sliced into half-moons
- 1 cup cherry tomatoes
- 1 red onion sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- Salt and pepper to taste
- For the Bowl Base:
- 1 1/2 cups hummus store-bought or homemade
- 2 cups cooked quinoa rice, or couscous (optional)
- For Toppings:
- 1/4 cup crumbled feta cheese optional
- 2 tbsp toasted pine nuts or sunflower seeds
- 1/4 cup chopped parsley or cilantro
- Lemon wedges
- Drizzle of olive oil
Instructions
- Roast the Vegetables:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Place the broccoli, red bell pepper, zucchini, cherry tomatoes, and red onion on the baking sheet.
- Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Toss to coat evenly.
- Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Prepare the Bowl Base:
- If using quinoa, rice, or couscous, divide it among four bowls as the base. For a low-carb option, skip this step.
- Spread a generous dollop of hummus on one side of each bowl.
- Assemble the Bowls:
- Top the hummus and base with the roasted vegetables.
- Add feta cheese, pine nuts, and parsley as toppings.
- Drizzle with olive oil and serve with lemon wedges for a burst of freshness.
Notes
- Hummus Flavor Options: Try roasted red pepper, garlic, or lemon hummus for extra flavor.
- Protein Add-Ons: Add chickpeas, grilled chicken, or falafel for more protein.
- Make-Ahead Tips: Roast the vegetables and prepare the quinoa in advance. Assemble the bowls just before serving.
- Storage: Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat the vegetables and assemble as desired.
Nutrition
Calories: 300kcalCarbohydrates: 25gProtein: 10gFat: 12gSodium: 350mgFiber: 8gSugar: 5g