Roasted Veggie & Hummus Bowl – Colorful, Nourishing, and Totally Satisfying
🌈 A Bowl of Color, Texture, and Flavor
Some dishes don’t just feed your body—they brighten your mood. This Roasted Veggie & Hummus Bowl is one of those magical meals that feels like sunshine on a plate. It’s vibrant, loaded with nutrients, and full of textures — creamy hummus, crispy roasted vegetables, and juicy bites of chickpeas and cherry tomatoes.
The best part? It’s as beautiful as it is good for you. Every ingredient plays a part: the sweet roasted carrots, smoky zucchini, earthy beets, and buttery potatoes — all balanced by the silky hummus at the center. Whether you serve it warm or at room temperature, it’s comfort food that fuels your energy, satisfies your taste buds, and looks stunning enough to impress anyone at your table.
🥕 Ingredients
🌽 For the Roasted Vegetables
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1 zucchini, sliced
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2 medium carrots, halved lengthwise
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1 cup cherry tomatoes
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1 medium beet, peeled and diced
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1 yellow bell pepper, diced
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1 cup canned chickpeas, drained and rinsed
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2 tbsp olive oil
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1 tsp smoked paprika
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½ tsp garlic powder
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Salt & black pepper, to taste
🥣 For the Bowl Base & Toppings
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1 cup hummus (classic, roasted red pepper, or lemon-garlic)
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1 tbsp extra virgin olive oil (for drizzling)
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1 tbsp fresh parsley or cilantro, finely chopped
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Optional: Lemon wedges or a sprinkle of za’atar for garnish
⏱ Preparation Time
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Prep Time: 10 minutes
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Cook Time: 25–30 minutes
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Total Time: 35–40 minutes
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Serves: 2–3 people
🔥 Instructions
🥄 Step 1: Prep the Vegetables
Start by preheating your oven to 400°F (200°C). Line a large baking tray with parchment paper for easy cleanup.
Wash and cut all your vegetables:
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Slice the zucchini into half-moons.
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Halve the carrots lengthwise (or chop into thick batons).
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Dice the bell pepper and beet into bite-sized cubes.
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Leave the cherry tomatoes whole — they’ll burst with flavor during roasting.
Add all the veggies and chickpeas into a large mixing bowl.
🫒 Step 2: Season the Veggies
Drizzle olive oil over the vegetables, then sprinkle smoked paprika, garlic powder, salt, and black pepper. Toss everything well until evenly coated.
Pro Tip:
If you love a touch of spice, add a pinch of chili flakes or cayenne pepper for a gentle kick.
🔥 Step 3: Roast to Perfection
Spread the veggies and chickpeas evenly on the baking tray — avoid overcrowding, or they’ll steam instead of roast.
Bake for 25–30 minutes, tossing once halfway through.
The goal:
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The zucchini should be tender yet golden.
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The carrots slightly caramelized.
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The cherry tomatoes blistered and juicy.
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The chickpeas crisp around the edges.
When done, remove the tray and let everything cool for a few minutes.
🥣 Step 4: Assemble the Bowl
Grab a wide, shallow bowl (or plate). Spread a generous layer of hummus in the center. Use the back of a spoon to swirl it beautifully.
Arrange the roasted veggies around the hummus like a colorful wreath:
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Zucchini and carrots on one side,
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Cherry tomatoes and beets on another,
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Bell peppers and chickpeas balancing the rest.
Drizzle with extra virgin olive oil, sprinkle fresh parsley or cilantro, and garnish with lemon wedges or za’atar for that Middle Eastern flair.
🍋 Serving Suggestions
This bowl is complete as is — creamy, crunchy, hearty, and satisfying. But if you’d like to make it a full meal, here are a few delicious pairing ideas:
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Add grains: Serve over a bed of quinoa, couscous, or bulgur for a more filling version.
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Add protein: Top with grilled chicken, tofu, or a soft-boiled egg.
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Add freshness: A few slices of avocado or cucumber ribbons add contrast and creaminess.
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Make it spicy: A drizzle of sriracha or harissa paste enhances flavor depth.
💚 Why You’ll Love This Recipe
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Nourishing & Balanced:
You get a perfect balance of carbs, protein, healthy fats, and fiber—all in one bowl. -
Naturally Vegan & Gluten-Free:
100% plant-based and suitable for almost any diet. -
Visually Stunning:
Every color represents different nutrients—this is food that feeds your eyes first! -
Meal Prep Friendly:
Roast a big batch of veggies, store them in the fridge, and assemble fresh bowls all week. -
Customizable:
Swap veggies seasonally—try sweet potatoes, cauliflower, or eggplant next time.
🍽 Storage Tips
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Refrigerate: Store leftover roasted veggies separately from hummus in airtight containers for up to 4 days.
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Reheat: Warm the veggies in an oven or air fryer for 5 minutes to bring back their crispness.
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Meal Prep Tip: Keep a jar of hummus ready in the fridge and roasted veggies in containers—mix and match for easy lunches.
