Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup and to prevent sticking.
Prepare the Vegetables:
Place the cherry tomatoes, carrots, zucchini, bell pepper, beets, potatoes, and chickpeas in a large mixing bowl. Drizzle with olive oil and sprinkle with paprika, salt, and pepper. Toss until evenly coated.
Roast the Vegetables:
Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet. Keep similar vegetables grouped together if possible, as some may cook faster than others.
Bake:
Roast for 30–35 minutes, flipping or stirring halfway through. The vegetables should be tender and lightly caramelized. Beets and carrots may need a few extra minutes if cut into larger chunks.
Assemble the Bowls:
Spread a generous dollop of hummus into each serving bowl. Top with a mix of the roasted vegetables and chickpeas. Use tongs or a spoon to layer for visual appeal.
Finish and Serve:
Garnish with fresh herbs and a squeeze of lemon juice, if desired. Serve warm, at room temperature, or chilled for a refreshing option.
Tips & Variations
Protein boost: Add quinoa, tofu, or a boiled egg for extra protein.
Flavor twist: Swap paprika with za’atar, cumin, or smoked chili powder for variety.
Make-ahead: Roast the veggies and refrigerate for up to 4 days. Reheat before serving or enjoy cold.
Hummus ideas: Use classic, garlic, red pepper, or lemon herb hummus to match your flavor preference.
