Transform your mealtime into a vibrant and healthy feast with this Roasted Veggie & Hummus Bowl. This recipe is an explosion of colors and flavors, combining a medley of perfectly roasted vegetables, creamy hummus, and nutrient-rich grains. With roots in Mediterranean cuisine, this bowl provides a delicious, nutritious, and satisfying dish that caters to vegetarians and plant-based food enthusiasts alike. Imagine a wholesome quinoa bed, a swirl of creamy hummus, and a rainbow of nutrient-dense veggies all tied together with a sprinkle of fresh herbs and a squeeze of lemon. Not only does this dish offer an aesthetic appeal, it’s also highly customizable, making it perfect for anyone looking to add a personal touch to their meals. Whether you’re keen on experimenting with different flavors or simply want a healthy, yet satisfying meal, this Roasted Veggie & Hummus Bowl promises to be a delightful addition to your culinary repertoire.
Why You’ll Love This Roasted Veggie & Hummus Bowl
This Roasted Veggie & Hummus Bowl is loved for a variety of reasons:
- Flexibility: Swap in your favorite grains or veggies to make it your own.
- Nutrient-dense: Packed with vitamins, fibers, and healthy fats.
- Quick Prep: Easy to prepare with minimal clean-up.
- Flavorful: A delightful mix of smoky, savory and fresh flavors.
Preparation Phase & Tools to Use
Preparing your kitchen and workspace efficiently is key to the culinary success of this Roasted Veggie & Hummus Bowl. Start by ensuring you have a large baking sheet ready, as this is where the magic happens. A reliable oven, preheated to 400°F (200°C), is essential for perfectly roasted veggies. Gather your vegetables, ensuring they’re all cleaned and chopped as instructed, and have a bowl ready for mixing your spices and olive oil. A sharp knife and cutting board will facilitate quick and efficient preparation. Prepare your serving bowls by arranging the cooked grains first, allowing enough space for the generous helpings of hummus and roasted vegetables. To finish, have a lemon squeezer on hand for those perfect wedges and a small knife for crumbling feta if desired. These simple tools and steps ensure you’re set for crafting a bowl that is both stunning and nourishing. This colorful dish promises to bring ease and enjoyment to your cooking routine.
Ingredients
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1/2 tsp garlic powder
- 1 1/2 cups hummus (plain or flavored)
- 2 cups cooked quinoa, rice, or couscous
- 1/4 cup parsley or cilantro, chopped
- 2 tbsp toasted sunflower seeds or pine nuts
- Lemon wedges, for serving
- 1/4 cup feta, crumbled (optional)
- Extra drizzle of olive oil
Instructions
Step 1: Prepare the Oven and Vegetables
Begin by preheating your oven to 400°F (200°C) and arrange the sliced red onion, zucchini half-moons, chopped red bell pepper, broccoli florets, and cherry tomatoes on a large baking sheet. These vibrant vegetables will soon become the heart of your bowl.
Step 2: Season and Roast
In a mixing bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, and a dash of salt and pepper. Whisk until well blended. Pour this seasoned mixture over the vegetables and toss them until each piece is well-coated. Spread the vegetables out evenly on the baking sheet to ensure even roasting. Place the tray in the oven and roast for 20–25 minutes, stirring halfway through to achieve a tender, lightly golden finish.
Step 3: Assemble the Bowl
Once roasted, it’s time to assemble your bowls. Start by layering a bed of cooked quinoa, rice, or couscous in each serving bowl. Add a generous spoonful of hummus next, placing it beside your grains. Gently arrange your roasted vegetables atop the hummus and grains.
Step 4: Garnish and Serve
Finish your dish by garnishing it with freshly chopped parsley or cilantro, a sprinkle of toasted sunflower seeds or pine nuts, and crumbled feta, if you choose to include it. Drizzle an extra bit of olive oil over the top for added flavor richness. Serve your bowl with a lemon wedge for a bright and zesty finish.
Variations
- Protein: Add grilled chicken, tofu, or chickpeas for extra protein incorporation.
- Vegetables: Swap in butternut squash, eggplant, or sweet potatoes for a seasonal variation.
- Spices: Experiment with turmeric, chili powder, or Italian herbs for a unique flavor twist.
Cooking Notes
- If using larger cherry tomatoes, give them a gentle slice in half to better absorb flavors during roasting.
- Feel free to adjust the seasoning quantities according to your personal taste preference. For a spicier kick, add a hint of cayenne pepper.
Serving Suggestions
- Pair this bowl with a chilled glass of white wine or freshly squeezed juice for a refreshing accompaniment.
- Serve with naan bread or pita chips for an authentic Middle-Eastern dining experience.
Tips
- To ensure your grains stay fluffy, rinse your quinoa under cold water before cooking.
- Double the ingredients and prepare extra for meal prep. This bowl holds up well in the fridge for next-day lunches.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutritional Information
- Calories: Approximately 400 calories per serving
- Protein: 12 grams
- Sodium: 340 mg
FAQs
Can I make this dish ahead of time?
Absolutely! Prepare the roasted vegetables and grains in advance. Assemble the bowls when you’re ready to eat, to keep ingredients fresh.
What’s a good substitute for hummus?
For those who might not prefer hummus, try using tzatziki, baba ganoush, or even a herbed yogurt sauce as an alternative base.
How can I add more heat to this dish?
To up the spice level, incorporate red pepper flakes or a dash of sriracha into your seasoning mix.
What other grains can I use?
Millet or farro make excellent substitutes for quinoa, offering different textures and flavors.
Conclusion
In conclusion, the Roasted Veggie & Hummus Bowl is more than just a meal; it’s a celebration of healthy and flavorful eating. With its wide array of toppings and variations, it easily adapts to personal tastes and dietary needs. Encourage your culinary creativity by trying different combinations, and don’t hesitate to bring in seasonal vegetables that you love. We hope this inspires you to create and enjoy this delightful recipe that not only nourishes the body but also pleases the palate. Feel free to share your thoughts, ideas, or any tweaks you’ve made to the recipe in the comments below. Spread the joy by sharing this recipe with friends and family. Happy cooking!
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Roasted Veggie & Hummus Bowl
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Roasted Veggie & Hummus Bowl is vibrant and flavorful, combining roasted vegetables, creamy hummus, and grains.
Ingredients
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 zucchini, sliced into half-moons
- 1 red bell pepper, chopped
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 2 cups broccoli florets
- 1 cup cherry tomatoes
- 1/2 tsp garlic powder
- 1 1/2 cups hummus (plain or flavored)
- 2 cups cooked quinoa, rice, or couscous
- 1/4 cup parsley or cilantro, chopped
- 2 tbsp toasted sunflower seeds or pine nuts
- Lemon wedges, for serving
- 1/4 cup feta, crumbled (optional)
- Extra drizzle of olive oil
Instructions
- Begin by preheating your oven to 400°F (200°C) and arrange the sliced red onion, zucchini half-moons, chopped red bell pepper, broccoli florets, and cherry tomatoes on a large baking sheet.
- In a mixing bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, and a dash of salt and pepper. Whisk until well blended. Pour this seasoned mixture over the vegetables and toss until well-coated.
- Once roasted, assemble by layering quinoa, hummus, and roasted vegetables in each bowl.
- Garnish with parsley or cilantro, sunflower seeds or pine nuts, and sprinkle crumbled feta if desired.
Notes
If using larger cherry tomatoes, give them a gentle slice in half to better absorb flavors during roasting. Adjust seasoning quantities according to your taste. To add heat, consider using red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch
Nutrition
- Calories: 400 kcal
- Sodium: 340 mg
- Protein: 12 g