Roasted Vegetable Hummus Bowl
This vibrant hummus bowl is loaded with smoky roasted vegetables, creamy hummus, and fresh toppings. It’s hearty, wholesome, and perfect for lunch or dinner—served warm or chilled.
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.