Roasted Veggie and Hummus Bowl

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Colorful, hearty, and packed with nutrients, the Roasted Veggie and Hummus Bowl is a celebration of plant-based ingredients that come together in the most satisfying way. Whether you’re in search of a wholesome lunch or a light yet fulfilling dinner, this bowl delivers creamy, crunchy, and savory in every bite.

The real magic of this dish lies in the combination of caramelized roasted vegetables and smooth, garlicky hummus. It’s the kind of recipe that works just as well for meal prepping as it does for a vibrant dinner spread. Plus, it’s naturally vegan, gluten-free, and endlessly customizable.

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What Kind of Hummus Works Best?

Classic homemade hummus made from chickpeas, tahini, lemon juice, and garlic is the foundation of this bowl. For a little twist, you can try roasted red pepper or beet hummus for added flavor and color. Store-bought works in a pinch, but homemade brings a fresh vibrancy that really lifts the vegetables.

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Ingredients for the Roasted Veggie and Hummus Bowl

• Chickpeas – Roasted until slightly crisp, they add protein and texture.
• Carrots (multi-colored if possible) – Their natural sweetness intensifies when roasted.
• Red Onion – Deepens in flavor and becomes beautifully charred when baked.
• Bell Peppers – Bright and juicy, they lend a sweet balance to the creamy hummus.
• Zucchini – Roasts tender and adds a mild green bite.
• Kabocha or Delicata Squash – Offers a creamy texture and earthy flavor.
• Olive Oil – Essential for roasting the vegetables evenly.
• Sea Salt & Black Pepper – To season the vegetables just right.
• Hummus – The creamy base that ties everything together.
• Fresh Herbs (like mint or parsley) – For a burst of freshness.
• Sesame Seeds – Optional, but they add visual interest and a nutty bite.

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How To Make the Roasted Veggie and Hummus Bowl

Step 1: Prep and Preheat

Start by preheating your oven to 425°F (220°C). While it heats, wash and cut all your vegetables. Keep the sizes fairly uniform so they roast evenly. Drain and rinse the chickpeas, then pat them dry.

Step 2: Roast the Vegetables

On a large baking sheet, spread out the chickpeas, carrots, red onion, bell peppers, zucchini, and squash. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything gently to coat. Roast in the oven for 25-30 minutes, flipping halfway through, until vegetables are golden and slightly crisp.

Step 3: Blend or Spoon the Hummus

If making hummus from scratch, blend canned chickpeas, tahini, lemon juice, garlic, salt, and a splash of water or olive oil until smooth. Spoon the hummus into bowls and swirl it around with the back of a spoon to create a well.

Step 4: Assemble the Bowl

Arrange the roasted vegetables around the hummus. You can get creative with the presentation—group colors together or alternate for a rainbow look. Top with fresh herbs and sesame seeds if using.

Step 5: Serve and Enjoy

Serve warm or at room temperature. Pair with warm pita bread or a drizzle of tahini sauce for a complete meal.

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How to Serve and Store This Roasted Veggie and Hummus Bowl

This bowl is best served immediately after assembling, when the roasted vegetables are still warm and contrast beautifully with the cool, creamy hummus. If prepping ahead, store the roasted veggies and hummus separately in airtight containers. They’ll keep well in the fridge for up to 4 days. Reheat the veggies in the oven or air fryer to revive their crispness before serving.

You can also serve this bowl cold for a refreshing twist, especially on warmer days. It’s also ideal for meal prep—just portion into containers and garnish with herbs before serving.

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Frequently Asked Questions

Can I use store-bought hummus?

Absolutely. While homemade gives you full control over flavor and texture, a good-quality store-bought hummus works well in a pinch.

What other vegetables can I use?

Feel free to swap in roasted sweet potatoes, cauliflower, mushrooms, or even Brussels sprouts. Use what you have on hand.

How do I make this spicier?

Add a pinch of cayenne to the hummus or toss the veggies with chili flakes or a spicy seasoning blend before roasting.

Is this bowl suitable for meal prep?

Yes! Store hummus and veggies separately to maintain texture. Assemble right before eating.

Can I add grains to this bowl?

Definitely. Quinoa, brown rice, or couscous make great additions for a more filling option.

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Want More Bowl Ideas?

You might also like the California Spaghetti Salad, which offers a chilled and zesty veggie-packed twist on pasta. Or try the Crispy Air Fryer Sesame Cauliflower, a crunchy and flavorful alternative with an Asian flair.

For something cozy and comforting, check out the Hearty Tuscan Bean Soup, loaded with fiber and earthy herbs. And if you’re craving more creamy pairings, the Creamy Broccoli Cheddar Soup might hit the spot.

If you love the meal-prep potential of bowls, the Creamy Boat Dip Rotel Ranch Dip could add a fun snackable option to your rotation.

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If you make it, I’d love to hear how it turned out. Did you try a different hummus flavor? Maybe added grains or a splash of hot sauce? Leave a comment below—I’m always curious how others build their bowl.

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