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Roasted Vegetable & Hummus Bowl – A Fresh, Satisfying Weeknight Staple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat the oven. Set it to 425°F (220°C). Line two sheet pans with parchment for easy cleanup.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.