There’s something magical about a meal that’s both wholesome and stunning.
This Roasted Vegetable Hummus Bowl brings together smoky, caramelized veggies, creamy hummus, and fresh, crunchy toppings in a satisfying, balanced bowl.
It’s a go-to recipe when I want something nourishing, colorful, and packed with flavor—with just a handful of simple ingredients.
Why You’ll Love This Recipe
Vibrant & nutritious – Full of fiber, healthy fats, and plant-based protein.
Meal prep-friendly – Roast the veggies ahead, and you’ll have quick meals all week.
Customizable base – Serve it with or without grains depending on your mood.
Naturally gluten-free – A bowl that works for nearly every dietary need.
Great hot or cold – Enjoy fresh from the oven or chilled the next day.
Perfect for sharing – Build-your-own bowls make a fun, interactive meal.
What You’ll Need (Ingredient Highlights)
Broccoli, red bell pepper, and zucchini – These veggies roast beautifully and add texture, color, and nutrients.
Cherry tomatoes and red onion – Sweeten and soften in the oven for balance.
Olive oil + spices – Smoked paprika, garlic powder, and cumin infuse the veggies with deep, smoky flavor.
Hummus – Creamy and rich, it makes the perfect base.
Use your favorite store-bought brand or homemade.
Quinoa, rice, or couscous – Optional for added substance and variety.
Feta, toasted nuts, and herbs – These toppings bring saltiness, crunch, and a burst of freshness.
Pro Tips Before You Start
Cut vegetables evenly so they roast at the same rate.
Don’t crowd the pan – use two pans if needed for better caramelization.
Season generously – roasted vegetables love bold spices.
Use warm vegetables over hummus to slightly melt and blend the textures.
Double the batch – leftovers are perfect for meal prep.
How to Make Roasted Vegetable Hummus Bowls
Step 1: Roast the Veggies
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Spread the broccoli florets, diced bell pepper, zucchini slices, cherry tomatoes, and sliced onion evenly on the sheet.
Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper.
Toss to coat well.
Roast for 20–25 minutes, stirring halfway through, until tender and golden around the edges.
Step 2: Prepare the Bowl Base
If using quinoa, rice, or couscous, divide it between bowls to form the base.
Next, add a generous scoop of hummus to each bowl, spreading it slightly to one side.
Step 3: Assemble the Bowls
Top each bowl with a portion of the roasted vegetables.
Sprinkle with crumbled feta, toasted pine nuts or sunflower seeds, and chopped herbs.
Finish with a drizzle of olive oil and a lemon wedge on the side for brightness.
What to Serve It With
Pita bread or naan – Perfect for scooping every bite.
Lentil or tomato soup – Makes a cozy, complete meal.
Roasted chickpeas – For extra protein and crunch.
Pickled veggies – Add a tangy contrast.
Grilled tofu or chicken – Great for more protein.
Variations / Substitutions
Make it vegan – Just skip the feta or use a plant-based version.
Switch up the vegetables – Try mushrooms, eggplant, or carrots.
Add greens – A handful of arugula or spinach underneath is great.
Spice it up – Add harissa, chili flakes, or hot sauce.
Top with a sauce – Tahini dressing or balsamic glaze work beautifully.
Storage & Leftovers
Refrigerate leftovers in airtight containers for up to 4 days.
Keep components separate for best texture—store hummus, grains, and veggies individually.
Reheat roasted vegetables in the oven or skillet; keep hummus cold or let it come to room temp.
Freezing not recommended, as roasted veggies and hummus don’t thaw well.
Make ahead for the week—roast a big batch and assemble fresh each day.
FAQs
Can I use store-bought hummus?
Yes, absolutely. Choose a creamy variety like classic or roasted garlic—whatever you enjoy most.
Is this good for meal prep?
Definitely. You can prepare all the components ahead of time and assemble in minutes.
Do I need to add grains?
Not at all. The bowl is just as delicious and filling with only hummus and veggies.
What spices can I use instead of paprika and cumin?
Try za’atar, curry powder, or Italian herbs depending on your taste preferences.
Can I serve it cold?
Yes, this dish tastes great warm or chilled—perfect for lunchboxes and summer meals.
How do I make it vegan?
Simply leave out the feta cheese or use a dairy-free alternative.
What’s a good nut-free topping?
Use roasted sunflower seeds or skip entirely—there’s plenty of flavor without them.
Final Thoughts
This Roasted Vegetable Hummus Bowl is my go-to when I want a colorful, flavorful, and nourishing meal.
It’s flexible, easy to prep, and just plain satisfying.
Whether I serve it warm for dinner or pack it up for lunch the next day, it always hits the spot.
The mix of creamy hummus, tender roasted vegetables, and fresh toppings feels like a hug in every bite.
Roasted Vegetable Hummus Bowl
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
- ½ tsp garlic powder
- ½ tsp ground cumin
- Salt and pepper to taste
For the Bowl Base:
- 1½ cups hummus store-bought or homemade
- 2 cups cooked quinoa rice, or couscous (optional)
For Toppings:
- ¼ cup crumbled feta cheese optional
- 2 tbsp toasted pine nuts or sunflower seeds
- ¼ cup chopped parsley or cilantro
- Lemon wedges
- Drizzle of olive oil
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Arrange broccoli, bell pepper, zucchini, tomatoes, and onion on the sheet.
- Drizzle with olive oil, sprinkle with spices, and toss to coat.
- Roast for 20–25 minutes, stirring once, until veggies are tender and golden.
- See full steps with tips & photos → https://mischacrossing.com/roasted-vegetable-hummus-bowl/
Notes
- Use any mix of seasonal vegetables—cauliflower, sweet potatoes, or carrots work great.
- Swap hummus for baba ganoush or tzatziki for variety.
- Make it vegan by omitting the feta or using a plant-based alternative.
- Great served warm right after roasting or packed cold for lunch the next day.
