Roasted Vegetable & Hummus Bowl – A Fresh, Satisfying Weeknight Staple
This Roasted Vegetable & Hummus Bowl is simple, colorful, and incredibly satisfying. It’s the kind of meal that makes you feel good without feeling like you’re trying too hard. You get warm, caramelized veggies, creamy hummus, and a few bright toppings that bring it all to life.
Whether you’re cooking for one or feeding a family, this bowl is easy to scale and customize. It’s great for weeknights, meal prep, or those “use up the produce” days.
Ingredients
Method
- Preheat the oven. Set it to 425°F (220°C). Line two sheet pans with parchment for easy cleanup.
- Prep the vegetables. Cut the sweet potato into 1/2-inch cubes. Slice the red onion into wedges. Chop the bell pepper and zucchini into bite-size pieces. Halve the cherry tomatoes. Trim broccoli into small florets.
- Season generously. Toss the sweet potato, onion, pepper, zucchini, and broccoli with 2–3 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, salt, and pepper. Keep tomatoes separate for now.
- Roast in stages. Spread the seasoned veggies across the pans without crowding. Roast for 15 minutes. Flip and stir. Add the cherry tomatoes to one pan with a drizzle of oil and a pinch of salt. Roast another 10–15 minutes until the edges are browned and tender.
- Make the crunchy chickpeas. While veggies roast, pat the chickpeas dry. Toss with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin, salt, and pepper. After the veggies come out or on a third pan if you have space, roast the chickpeas at 425°F for 15–20 minutes, shaking once, until crisp.
- Cook your grain. Prepare quinoa, farro, or rice according to package directions. Fluff with a fork and season with a pinch of salt and a squeeze of lemon.
- Mix a quick lemon-garlic drizzle. In a small bowl, combine 2 tablespoons olive oil, zest of half a lemon, 1 tablespoon lemon juice, a small grated garlic clove, a pinch of chili flakes, salt, and pepper. Whisk until glossy.
- Warm the hummus (optional but great). In a small saucepan over low heat, loosen 1–1 1/2 cups hummus with 1–2 tablespoons water and a squeeze of lemon until creamy and warm. Or keep it cold if you prefer contrast.
- Assemble the bowls. Add a handful of greens to each bowl. Spoon in a scoop of grain. Add a generous dollop of hummus. Pile on roasted vegetables and crunchy chickpeas. Drizzle with the lemon-garlic dressing.
- Finish with toppings. Sprinkle with chopped parsley or cilantro. Add feta or dairy-free feta if you like. Finish with toasted pepitas, sesame seeds, or dukkah for crunch. A few avocado slices are never a bad idea.
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Get Your Program TodayWhat Makes This Special
This bowl brings together textures and flavors you actually crave: sweet roasted vegetables, tangy dressing, and rich hummus that ties everything together. It’s fast to assemble once the veggies are in the oven, and the components keep well for a few days.
You can change the vegetables with the seasons, swap the grain, or add protein without losing the spirit of the dish. Plus, it’s naturally plant-based, full of fiber, and generously seasoned so it tastes like real food, not a compromise.
Shopping List
- Vegetables: 1 medium sweet potato, 1 small red onion, 1 red bell pepper, 1 zucchini, 1 cup cherry tomatoes, 2 cups broccoli florets
- Chickpeas: 1 can (15 oz), drained and rinsed
- Hummus: 1 to 1 1/2 cups (store-bought or homemade)
- Grain base (optional but recommended): 2 cups cooked quinoa, farro, brown rice, or couscous
- Greens: 2 cups baby spinach or arugula
- Oil: Extra-virgin olive oil
- Spices: Smoked paprika, ground cumin, garlic powder, dried oregano, chili flakes (optional)
- Acid and aromatics: 1 lemon, 2 cloves garlic
- Fresh herbs: Parsley or cilantro
- Toppings: Feta or dairy-free feta (optional), toasted pepitas or pine nuts, sesame seeds, or dukkah
- Pantry staples: Salt and black pepper
- Optional add-ons: Avocado, pickled onions, tahini, plain yogurt for a quick sauce
How to Make It
- Preheat the oven. Set it to 425°F (220°C). Line two sheet pans with parchment for easy cleanup.
- Prep the vegetables. Cut the sweet potato into 1/2-inch cubes.
Slice the red onion into wedges. Chop the bell pepper and zucchini into bite-size pieces. Halve the cherry tomatoes.
Trim broccoli into small florets.
- Season generously. Toss the sweet potato, onion, pepper, zucchini, and broccoli with 2–3 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, salt, and pepper. Keep tomatoes separate for now.
- Roast in stages. Spread the seasoned veggies across the pans without crowding. Roast for 15 minutes.
Flip and stir. Add the cherry tomatoes to one pan with a drizzle of oil and a pinch of salt. Roast another 10–15 minutes until the edges are browned and tender.
- Make the crunchy chickpeas. While veggies roast, pat the chickpeas dry.
Toss with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin, salt, and pepper. After the veggies come out or on a third pan if you have space, roast the chickpeas at 425°F for 15–20 minutes, shaking once, until crisp.
- Cook your grain. Prepare quinoa, farro, or rice according to package directions. Fluff with a fork and season with a pinch of salt and a squeeze of lemon.
- Mix a quick lemon-garlic drizzle. In a small bowl, combine 2 tablespoons olive oil, zest of half a lemon, 1 tablespoon lemon juice, a small grated garlic clove, a pinch of chili flakes, salt, and pepper.
Whisk until glossy.
- Warm the hummus (optional but great). In a small saucepan over low heat, loosen 1–1 1/2 cups hummus with 1–2 tablespoons water and a squeeze of lemon until creamy and warm. Or keep it cold if you prefer contrast.
- Assemble the bowls. Add a handful of greens to each bowl. Spoon in a scoop of grain.
Add a generous dollop of hummus. Pile on roasted vegetables and crunchy chickpeas. Drizzle with the lemon-garlic dressing.
- Finish with toppings. Sprinkle with chopped parsley or cilantro.
Add feta or dairy-free feta if you like. Finish with toasted pepitas, sesame seeds, or dukkah for crunch. A few avocado slices are never a bad idea.
How to Store
- Refrigerator: Store roasted vegetables, chickpeas, grains, and hummus separately in airtight containers for up to 4 days.
- Prevent sogginess: Keep the dressing and fresh greens separate until serving.
Dress right before eating.
- Reheating: Warm veggies and grains in a skillet or microwave until hot. Add hummus cold or gently warmed, then assemble.
- Freezer: Freeze grains and roasted vegetables (not tomatoes) for up to 2 months. Thaw overnight and re-crisp veggies in a hot skillet.
Benefits of This Recipe
- Balanced and filling: You get complex carbs, fiber, healthy fats, and plant protein in one bowl.
- Flexible: Swap vegetables with whatever’s in season or on hand.
It’s a great base for leftovers.
- Meal-prep friendly: Roast once, eat well for days. The components keep their texture when stored correctly.
- Family-friendly: Let everyone build their own bowl with the toppings they love.
- Big flavor, minimal effort: A few spices and a bright drizzle make the whole thing taste restaurant-worthy.
Pitfalls to Watch Out For
- Crowding the pan: If veggies are piled up, they’ll steam instead of roast. Use two pans and give them space.
- Under-seasoning: Salt and spices matter here.
Taste and adjust, especially after roasting.
- Skipping the oil: A little oil helps caramelization and keeps veggies from drying out.
- Adding tomatoes too early: They cook faster. Add halfway through so they blister without turning mushy.
- Wet chickpeas: Dry them well before roasting or they won’t crisp.
Alternatives
- Veg swaps: Use cauliflower, carrots, Brussels sprouts, or eggplant. In summer, try corn and green beans; in winter, go heavier on squash.
- Protein boosts: Add grilled chicken, roasted salmon, baked tofu, or a jammy egg.
For more plant protein, double the chickpeas or add lentils.
- Different bases: Try bulgur, barley, wild rice, or even roasted potato wedges instead of grains.
- Sauce twists: Replace hummus with whipped feta, tzatziki, tahini-lemon sauce, or a miso-tahini dressing.
- Spice profiles: Go Middle Eastern with za’atar and sumac, Mexican with chili-lime, or Indian-inspired with garam masala and turmeric.
FAQ
Can I make this without an oven?
Yes. Sauté or pan-roast the vegetables in batches over medium-high heat until browned and tender. Air fry the chickpeas for extra crunch if you have an air fryer, or crisp them in a skillet.
Is store-bought hummus okay?
Absolutely.
Choose a brand you like with simple ingredients. If it’s very thick, loosen with a little water, lemon juice, or olive oil to make it creamy and spoonable.
How do I make it gluten-free?
Use gluten-free grains like quinoa or brown rice, and check that your hummus and spice blends are certified gluten-free. Everything else is naturally gluten-free.
What if I don’t like chickpeas?
Swap them for white beans, black beans, or roasted cubed tofu.
You can also use nuts or seeds for crunch if you’d rather skip legumes.
How can I add more protein?
Double the chickpeas, add grilled chicken or shrimp, toss in baked tofu or tempeh, or top with soft-boiled eggs. A sprinkle of hemp hearts also bumps up protein without changing the flavor much.
Can I serve this cold?
Yes. It’s great as a cold lunch.
Keep the hummus and dressing chilled, and assemble just before eating to keep textures fresh.
What oil is best for roasting?
Extra-virgin olive oil works well and adds flavor. For very high heat or a neutral taste, use avocado oil.
How do I keep leftovers from tasting flat?
Refresh with a squeeze of lemon, a drizzle of olive oil, and a pinch of salt. A handful of fresh herbs or a spoonful of tangy yogurt sauce can wake everything up.
Can I make this spicy?
Yes.
Add chili flakes to the drizzle, sprinkle on Aleppo pepper, or toss the chickpeas with cayenne before roasting.
What’s a good make-ahead plan?
Roast vegetables and chickpeas, cook the grain, and mix the drizzle up to 3 days ahead. Store greens and hummus separately. Assemble bowls right before serving.
Final Thoughts
This Roasted Vegetable & Hummus Bowl is the kind of meal that fits your life: flexible, tasty, and genuinely nourishing.
Once you’ve made it once, you’ll find your own rhythm—your favorite vegetables, your go-to toppings, your perfect sauce. Keep it simple on busy nights or dress it up for guests. Either way, it delivers big flavor with everyday ingredients, and that’s a win at any table.
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