Roasted Veggie and Hummus Bowl

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I’ve made countless meals over the years, but few have given me the satisfying joy that this Roasted Veggie and Hummus Bowl delivers. It’s a vibrant, nourishing bowl packed with bold flavors, hearty textures, and enough comfort to make any day feel a little better. I was first inspired to make this after staring into my fridge and seeing a rainbow of vegetables begging to be used creatively, and oh, am I glad I listened.

The beauty of this bowl lies in its simplicity and versatility. Roasting the vegetables deepens their flavor, bringing out their natural sweetness and richness. Paired with a silky, garlicky hummus base and a drizzle of tangy tahini or lemon dressing, every bite feels balanced and full. I love how this bowl invites improvisation, making it a perfect canvas for whatever is fresh, seasonal, or simply in your pantry.

One of my favorite things about this recipe is how it fits so many moments. It’s a go-to for quick weeknight dinners when I crave something light but filling, and it shines just as brightly at a relaxed weekend lunch with friends. The leftovers are just as delicious the next day, making it a fantastic meal-prep option too. Whether you’re plant-based or just looking to eat more veggies, this bowl might just become your new staple.

Why You’ll Love This Roasted Veggie and Hummus Bowl

This Roasted Veggie and Hummus Bowl is an explosion of flavors and textures in every bite. The crisp-tender roasted vegetables, creamy hummus, and zesty dressing form a combination that is as satisfying as it is nourishing. It’s completely customizable based on what vegetables you have on hand, making it easy to whip up without a special grocery run. The recipe is naturally vegan and gluten-free, and can be scaled up for meal prep or scaled down for a solo dinner.

You’ll love how it’s packed with fiber, healthy fats, and plant-based protein, keeping you energized and full without feeling heavy. Whether you serve it warm from the oven or chilled from the fridge, it’s always delicious. If you love creative vegetable-based meals, you might also enjoy my Giant Zucchini Parmesan, Mexican Potatoes, or these Oven Roasted Root Vegetables that inspired this bowl.

Ingredients

Chickpeas – These add a wonderful plant-based protein and satisfying texture. I like to roast them with spices for extra crunch.

Sweet potatoes – Naturally sweet and hearty, they become soft and caramelized when roasted, making the bowl more filling.

Zucchini – Adds a fresh, mild flavor and a slightly crisp bite.

Red onion – When roasted, red onions become sweet and rich, adding depth to the bowl.

Bell peppers – I use a mix of colors to brighten the bowl and bring a slight sweetness and crunch.

Olive oil – Essential for roasting the vegetables and bringing out their natural flavor.

Salt and pepper – The basic seasoning to enhance all the other flavors.

Hummus – The creamy base of the bowl, adding richness and a slight tang.

Lemon juice – A fresh, zesty finish that brightens up all the roasted notes.

Tahini (optional) – Drizzled on top for a nutty, earthy touch that ties everything together.

How to Make Roasted Veggie and Hummus Bowl

Step 1: Prep the Veggies

Wash and chop the sweet potatoes, zucchini, red onion, and bell peppers into bite-sized pieces. Drain and rinse the chickpeas, then pat them dry with a paper towel.

Step 2: Season and Roast

Preheat your oven to 425°F (220°C). Spread the veggies and chickpeas on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes, flipping halfway through, until everything is golden and tender.

Step 3: Prepare the Hummus Base

While the vegetables are roasting, spread a generous spoonful of hummus on the base of each bowl or plate.

Step 4: Assemble the Bowls

Once the veggies and chickpeas are done, layer them over the hummus. Add a squeeze of lemon juice and a drizzle of tahini if using. You can also sprinkle with fresh herbs like parsley or a pinch of chili flakes for a little heat.

Step 5: Serve and Enjoy

Serve warm or at room temperature. These bowls are great fresh but also make delicious leftovers the next day.

Recipe Variations and Possible Substitutions

The Roasted Veggie and Hummus Bowl is endlessly adaptable, and that’s part of what makes it so appealing. Swap out the sweet potatoes for butternut squash or carrots if that’s what you have. Broccoli or cauliflower also roast beautifully and add a satisfying bite. If you’re short on zucchini, eggplant or yellow squash are fantastic alternatives.

Not a fan of chickpeas? Try black beans, white beans, or even lentils. The hummus base can be swapped with baba ganoush or a thick Greek yogurt for a different flavor profile. Want a protein boost? Add a sliced hard-boiled egg, grilled tofu, or even leftover grilled chicken.

You can also play with the seasoning. Add cumin and smoked paprika to the chickpeas for a smoky twist, or drizzle the bowl with a spicy harissa or pesto instead of tahini.

Serving and Pairing Suggestions

This bowl is a complete meal on its own, but if you’re serving a crowd or want something more, it’s delicious with a warm pita or naan on the side. A crisp green salad with a citrus vinaigrette makes a refreshing contrast to the roasted vegetables. You can also serve it as a part of a mezze platter with olives, dolmas, and other Mediterranean favorites.

For drinks, a sparkling water with lemon or a light white wine like Sauvignon Blanc pairs nicely, balancing the hearty and creamy textures of the bowl.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Keep the hummus separate from the veggies if you plan to reheat, as it tastes best cold.

To reheat, warm the roasted vegetables and chickpeas in a skillet or in the microwave until heated through. Then serve them over fresh hummus and finish with your usual toppings.

This meal also works well for meal prep. Roast a big batch of vegetables and portion into containers with hummus for quick and healthy lunches.

FAQs

Can I make the Roasted Veggie and Hummus Bowl ahead of time?

Yes! Roast the vegetables and chickpeas up to four days in advance and store them in the fridge. Assemble the bowl fresh with hummus and toppings when ready to eat.

Is the Roasted Veggie and Hummus Bowl suitable for a gluten-free diet?

Absolutely. Just ensure that your hummus and any optional additions like pita bread are certified gluten-free if needed.

What can I use instead of tahini in the Roasted Veggie and Hummus Bowl?

You can skip the tahini entirely or replace it with a drizzle of olive oil, Greek yogurt, or a spicy sauce like sriracha or harissa.

Can I freeze the Roasted Veggie and Hummus Bowl?

Freezing is not ideal for this dish, especially because the texture of roasted vegetables and hummus can change. It’s best enjoyed fresh or refrigerated for a few days.

Related Recipe You’ll Like

If this Roasted Veggie and Hummus Bowl speaks to your love of fresh and colorful meals, you might also fall in love with my Buffalo Roasted Cauliflower. It’s another hearty, plant-based dish with bold flavor and a crave-worthy twist. Also, don’t miss my Broccoli Salad or the beautifully satisfying Cheesy Mexican Rice Casserole, both great companions or alternatives when you’re looking to keep your meals interesting and veggie-forward.

Save and Share This Recipe for Later

Don’t forget to pin this Roasted Veggie and Hummus Bowl on your Pinterest board so you can find it again when you need a quick, healthy, and comforting meal. Share it with your friends and family on Facebook or Instagram—it might just become their new favorite too. Recipes like this are made to be shared, so spread the veggie love!

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