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Roasted Veggie and Hummus Bowl Recipe
Ash Tyrrell

Roasted Veggie and Hummus Bowl Recipe

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.
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Total Time 45 minutes
Servings: 2
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.