🌈 Roasted Veggie & Hummus Bowl
Colorful, Nourishing, and Totally Satisfying
A wholesome, feel-good bowl filled with roasted seasonal veggies, creamy hummus, and a sprinkle of fresh herbs. It’s the perfect combination of flavors and textures — creamy, crunchy, sweet, and savory — all in one!
🛒 Ingredients (Serves 2)
For the Roasted Veggies:
- 1 zucchini, sliced
- 2 medium carrots, halved lengthwise
- 1 cup cherry tomatoes
- 1 medium beet, peeled and diced
- 1 yellow bell pepper, diced
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
For the Bowl Base:
- 1 cup cooked quinoa or couscous (or brown rice)
- 1/2 cup hummus (store-bought or homemade)
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
Optional Toppings:
- Fresh parsley or cilantro, chopped
- Toasted pine nuts or sunflower seeds
- Avocado slices
- Crumbled feta cheese (optional)
- A drizzle of tahini or balsamic glaze
👩🍳 Instructions
- Preheat oven to 200°C (400°F).
- On a lined baking sheet, toss zucchini, carrots, beet, cherry tomatoes, and bell pepper with olive oil, salt, pepper, cumin, and paprika.
- Roast for 25–30 minutes, flipping halfway, until veggies are golden and tender.
- While veggies roast, prepare the quinoa/rice base and hummus.
- To serve, divide quinoa between two bowls, add a generous dollop of hummus, and top with the roasted veggies.
- Drizzle with lemon juice, olive oil, and add any optional toppings.
- Serve warm or at room temperature — enjoy!
🧠 Chef’s Notes
- Roast extra veggies and store them for quick meals throughout the week.
- Beet can be roasted separately if you don’t want its color to stain other veggies.
- For an extra Mediterranean twist, add olives or pickled onions.
💡 Tips
- Dice veggies uniformly for even roasting.
- Use pre-cooked grains or frozen quinoa to save time.
- Batch-roast a variety of veggies for meal prep.
- Swap in seasonal vegetables like sweet potato, cauliflower, or broccoli.
🍽️ Serving Suggestions
Serve it:
- Warm or chilled
- With pita chips or flatbread on the side
- As a light dinner or hearty lunch
- Topped with a poached egg or grilled tofu for added protein
🔢 Nutritional Info (Per Serving – Approximate)
- Calories: 420
- Protein: 12g
- Carbs: 45g
- Fat: 22g
- Fiber: 9g
- Sugar: 8g
- Iron: 20% DV
- Vitamin A & C: Over 100% DV
✅ Benefits
- 💪 Plant-based protein & fiber from quinoa and hummus
- 🧠 Anti-inflammatory & antioxidant-rich ingredients
- 🥗 Naturally gluten-free & vegetarian
- 🌿 Great for detoxing and boosting energy
- 🧘♀️ Supports gut health and digestion
❓ Q&A
Q: Can I use store-bought hummus?
A: Absolutely! Opt for one with clean ingredients or spice it up with paprika, lemon, or garlic.
Q: Can I meal prep this?
A: Yes! Store roasted veggies and grains separately, and assemble when ready to eat.
Q: How long does it keep?
A: 3–4 days in the fridge. Best enjoyed fresh, but great for quick lunches.
Q: Is this recipe vegan?
A: Yes, just skip the optional feta or use a plant-based version.
Q: What if I don’t like beets?
A: Swap with roasted sweet potato, pumpkin, or cauliflower.