Roasted Veggie Hummus Bowl
This Mediterranean-inspired bowl features a creamy bed of hummus topped with perfectly roasted vegetables, fluffy grains, and a drizzle of lemon-tahini dressing. Every bite bursts with texture — creamy, crunchy, and hearty — making it a wholesome, plant-based meal that’s both satisfying and healthy.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Roasted Veggies
1 small zucchini, sliced
1 red bell pepper, sliced
1 small red onion, sliced
1 small eggplant, cubed
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
Salt and black pepper, to taste
For the Hummus Base
1 cup hummus
Optional: drizzle of olive oil and sprinkle of paprika for serving
For the Bowl Base
1 cup cooked quinoa, couscous, or brown rice
1 handful fresh spinach or arugula
For the Lemon-Tahini Dressing
2 tbsp tahini
Juice of 1 lemon
1 tbsp olive oil
1 tsp honey or maple syrup l
1–2 tbsp water
Salt and black pepper, to taste
Optional Toppings
Crumbled feta or goat cheese
Toasted pine nuts or almonds
Fresh parsley or mint
Pomegranate seeds
Pickled onions or olives
Instructions
1. Roast the Veggies
Preheat oven to 425°F (220°C).
Arrange zucchini, bell pepper, onion, eggplant, and tomatoes on a baking sheet.
Drizzle with olive oil and season with paprika, cumin, garlic powder, salt, and pepper.
Toss to coat evenly, then roast for 20–25 minutes, stirring halfway through, until tender and slightly caramelized.
2. Make the Lemon-Tahini Dressing
In a small bowl, whisk together tahini, lemon juice, olive oil, honey, and water until smooth.
Season with salt and pepper. Adjust consistency by adding more water if needed.
3. Assemble the Bowl
Spread a generous layer of hummus across the bottom of each bowl or plate.
Add a scoop of cooked grains and a handful of greens.
Top with roasted veggies.
Drizzle with lemon-tahini dressing.
Garnish with feta, nuts, herbs, or pomegranate seeds for a finishing touch.
Notes & Tips
Make it extra creamy: Use roasted garlic hummus or add a spoonful of Greek yogurt to your hummus for a smoother base.
Add protein: Top with grilled chicken, chickpeas, or falafel for a heartier meal.
Prep-friendly: Roast a large batch of veggies and store separately for easy weekday lunches.
Vegan option: Keep it dairy-free by skipping cheese or using vegan feta.
Frequently Asked Questions
Q: Can I serve this cold?
Yes! It’s delicious warm or chilled, making it ideal for meal prep or packed lunches.
Q: What grains work best?
Quinoa, farro, or brown rice give great texture — but you can also skip grains entirely and make it low-carb.
Q: Can I air fry the veggies?
Yes! Air fry at 390°F (200°C) for 12–15 minutes, shaking halfway through until golden.
Nutritional Information
Calories: 420
Protein: 12g
Fat: 24g
Carbohydrates: 42g
Fiber: 8g
Sugar: 8g