I recently made this Roasted Veggie and Hummus Bowl Recipe on a busy weeknight, and I couldn’t believe how satisfying it turned out. The roasted vegetables were caramelized and tender, and the creamy hummus tied everything together perfectly.

I love how customizable it is, depending on what veggies I have in my fridge. After one bite, I knew this would become one of my go-to healthy dinners. If you’re looking for something nourishing, colorful, and incredibly simple, this bowl is it.

Ingredients

1 medium zucchini, sliced into half-moons – Choose firm zucchini for better texture; it roasts evenly and becomes tender with slightly crisp edges.
1 red bell pepper, sliced – Adds natural sweetness and vibrant color; fresh peppers roast better than pre-cut ones.
1 cup broccoli florets – Cut into similar-sized pieces so they cook evenly and develop crispy roasted edges.
1 medium red onion, sliced – Thick slices caramelize beautifully in the oven and add rich flavor.
2 tablespoons olive oil – Helps vegetables roast properly and prevents them from drying out; use good-quality extra virgin olive oil for best taste.
1 teaspoon garlic powder – Adds savory depth without burning like fresh garlic might at high heat.
1 teaspoon paprika – Gives warmth and a mild smoky flavor; smoked paprika enhances taste even more.
½ teaspoon salt (or to taste) – Enhances the natural flavors of the vegetables.
¼ teaspoon black pepper – Adds gentle heat and balances sweetness.
1 cup cooked quinoa or brown rice – Forms the base of the bowl; quinoa adds protein while rice gives a hearty texture.
1 cup hummus – Provides creamy texture and rich flavor; choose your favorite variety for customization.
½ cup cherry tomatoes, halved – Adds freshness and juicy contrast to roasted vegetables.
¼ cup cucumber, diced – Brings crunch and coolness to balance warm ingredients.
2 tablespoons fresh parsley, chopped – Adds brightness and a fresh finishing touch.
1 tablespoon lemon juice – Adds a zesty flavor that ties everything together.

Note: The above ingredient quantities serve approximately 2–3 people generously.

Variations

One of my favorite things about this bowl is how flexible it is. You can adjust it based on your preferences or dietary needs. For example, if you’re craving something savory and fun for game night alongside this bowl, you might enjoy the Pepperoni Rolls Recipe for a delicious snack.

For a dairy-free option, simply stick with traditional hummus and avoid yogurt-based sauces. Most hummus varieties are naturally dairy-free.
To make it low-carb, skip the quinoa or rice and use cauliflower rice or extra leafy greens as your base.
For extra protein, add roasted chickpeas, grilled tofu, or even shredded rotisserie chicken if you’re not strictly vegetarian.
If you like bold flavors, drizzle tahini sauce, spicy sriracha, or balsamic glaze over the top. Crumbled feta or goat cheese also adds a creamy, tangy layer if dairy is welcome.

Cooking Time

Here’s a quick breakdown of how long it takes:

Prep Time: 15 minutes
Cooking Time: 25–30 minutes
Total Time: About 40–45 minutes

Equipment You Need

Baking sheet – For roasting the vegetables evenly in the oven.
Parchment paper – Prevents sticking and makes cleanup easier.
Large mixing bowl – To toss vegetables with oil and seasonings.
Sharp knife – For slicing vegetables evenly.
Cutting board – Provides a stable surface for prepping ingredients.
Small saucepan (if cooking grains) – For preparing quinoa or rice.

How to Make Roasted Veggie and Hummus Bowl Recipe?

This recipe comes together in simple stages. From roasting the vegetables to assembling the bowl, each step builds layers of flavor and texture.

Prepare the Vegetables

Start by preheating your oven to 400°F (200°C). While the oven heats, wash and chop all the vegetables into evenly sized pieces so they roast at the same speed. In a large bowl, toss zucchini, bell pepper, broccoli, and red onion with olive oil, garlic powder, paprika, salt, and black pepper until everything is well coated.

Roast the Vegetables

Spread the seasoned vegetables in a single layer on a lined baking sheet. Make sure they aren’t overcrowded, or they’ll steam instead of roast. Bake for 25 to 30 minutes, flipping halfway through, until the edges are golden brown and slightly crispy while the centers remain tender.

Prepare the Grain Base

While the vegetables are roasting, cook your quinoa or brown rice according to package instructions if it’s not already prepared. Fluff it with a fork once cooked to keep it light and airy. A warm grain base helps the hummus soften slightly when layered on top.

Assemble the Bowl

To assemble, start by adding a generous scoop of quinoa or rice to each bowl. Spoon a large dollop of hummus on one side and gently spread it across part of the base. Arrange the roasted vegetables over the grains, then top with cherry tomatoes, diced cucumber, and fresh parsley for brightness and crunch.

Finish and Serve

Drizzle lemon juice over the entire bowl just before serving to brighten all the flavors. You can also add a final sprinkle of salt or a drizzle of olive oil if needed. Serve immediately while the vegetables are warm and slightly crisp.

Additional Tips for Making This Recipe Better

After making this bowl several times, I’ve discovered a few tricks that really elevate it:

I always roast the vegetables until they’re slightly charred on the edges because that caramelization adds incredible depth of flavor.
I like to warm the hummus slightly before serving so it blends beautifully with the warm grains.
I sometimes sprinkle toasted sesame seeds or pumpkin seeds on top for extra crunch.
When I want extra flavor, I add a pinch of cumin or chili flakes to the vegetables before roasting.
I make extra roasted veggies because they taste even better the next day in wraps or salads.
For a pizza-inspired twist that’s great with lighter meals like this hummus bowl, try the Jalapeno Popper Pizza Recipe for bold flavors and cheesy goodness.

How to Serve Roasted Veggie and Hummus Bowl Recipe?

This bowl is beautiful on its own, but presentation makes it even more appealing. I like to spread the hummus in a swoosh along the side of the bowl and neatly arrange the vegetables in sections for a colorful display.

You can garnish with extra parsley, a drizzle of tahini, or a sprinkle of smoked paprika for a restaurant-style finish. Serve it with warm pita bread on the side or alongside a simple green salad for a complete meal. For gatherings, set up a DIY bowl bar and let everyone customize their toppings.

Nutritional Information

This bowl is packed with wholesome ingredients and balanced nutrients. Approximate values per serving:

Calories: 400–450 kcal
Protein: 12–15 grams
Carbohydrates: 50–55 grams
Fat: 18–20 grams

Values may vary depending on the type of hummus and grain used.

Make Ahead and Storage

Storing in the Refrigerator

Store roasted vegetables, grains, and hummus separately in airtight containers. They stay fresh in the refrigerator for up to 4 days. Keeping components separate prevents sogginess.

Freezing

You can freeze the cooked grains and roasted vegetables for up to 2 months. However, I don’t recommend freezing hummus as it can change texture when thawed.

Reheating

Reheat the vegetables and grains in the microwave or a skillet until warmed through. Assemble the bowl fresh with cold hummus and crunchy toppings for the best texture.

Why You’ll Love This Recipe?

This Roasted Veggie and Hummus Bowl Recipe is one of those meals that checks all the boxes. Here’s why I keep coming back to it:

It’s incredibly easy to make. With simple chopping and roasting, dinner is ready in under 45 minutes.
It’s healthy and balanced. You get fiber, protein, healthy fats, and plenty of vitamins in one bowl.
It’s fully customizable. You can swap vegetables, grains, and toppings based on what you have.
It’s perfect for meal prep. The components store well, making weekday lunches effortless.
It’s naturally vegetarian and easy to adapt for vegan or gluten-free diets.

If you’re craving a colorful, nourishing, and flavor-packed meal, this roasted veggie and hummus bowl is guaranteed to satisfy. Once you try it, you’ll see why it deserves a permanent spot in your weekly dinner rotation.

Ash Tyrrell