Overview
This Roasted Veggie and Hummus Bowl is a vibrant, nutritious, and satisfying plant-based meal that’s full of flavor and color. Roasted vegetables bring natural sweetness and caramelization, while creamy hummus provides richness and protein. Perfect as a wholesome lunch, light dinner, or meal-prep option, this bowl is customizable and naturally vegan and gluten-free.
Servings: 2–3
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Ingredients
- 1 cup cherry tomatoes
- 1 cup baby carrots, peeled
- 1 cup zucchini, sliced
- 1 cup yellow bell pepper, diced
- 1 cup beets, peeled and cubed
- 1 cup baby potatoes, diced
- ½ cup cooked chickpeas (drained and rinsed if canned)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Hummus, for serving (store-bought or homemade)
- Fresh herbs (parsley, cilantro, or dill), optional garnish
- Lemon wedges, for serving
