Roasted Veggie Hummus Bowl
The best roasted veggie hummus bowl loaded with sweet potatoes, cauliflower, peppers, and creamy hummus. A nourishing vegetarian meal prep bowl packed with flavor and wholesome ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Lunch, Dinner, Meal Prep
- Method: Roasting, Assembly
- Cuisine: Mediterranean, Plant-Based
- Diet: Vegetarian
Ingredients
1 medium sweet potato, peeled and cubed
1 red bell pepper, sliced
1 small zucchini, chopped into half-moons
1/2 red onion, sliced
1 cup cauliflower florets
2 tablespoons extra virgin olive oil
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 cup hummus (store-bought or homemade)
Fresh parsley, for garnish
Optional Toppings
Tahini drizzle
Toasted seeds
Pickled onions
Lemon wedges
Instructions
Preheat the oven to 425°F (218°C).
Place the sweet potato, bell pepper, zucchini, red onion, and cauliflower in a large bowl.
Drizzle with olive oil and season with cumin, smoked paprika, garlic powder, salt, and pepper. Toss well to coat evenly.
Spread the vegetables in a single layer on a parchment-lined baking sheet.
Roast for 20–25 minutes, flipping halfway through, until the vegetables are tender and lightly caramelized.
Meanwhile, spoon hummus into serving bowls and spread it into a swirl using the back of a spoon.
Once the vegetables are roasted, layer them over the hummus.
Add optional toppings such as tahini drizzle, toasted seeds, pickled onions, or a squeeze of fresh lemon.
Serve warm or chilled.
Notes
Feel free to substitute vegetables depending on the season (broccoli, carrots, or Brussels sprouts work well).
Add chili flakes or Sriracha for a spicy kick.
For extra protein, top with roasted chickpeas, tofu, or hard-boiled eggs.
Store leftovers in airtight containers, keeping roasted vegetables and hummus separate for best freshness.
Find it online: https://allcookedup.com/roasted-veggie-hummus-bowl/
