Description
This Roasted Veggie & Hummus Bowl is vibrant and flavorful, combining roasted vegetables, creamy hummus, and grains.
Ingredients
Scale
- 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