This bowl brings the perfect balance of creamy, crunchy, sweet, and savory with every roasted bite.
Ingredients
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
1 cup canned chickpeas, drained
2 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
Salt & black pepper, to taste
For the Bowl Base & Topping
1 cup hummus (classic or flavored)
1 tbsp extra virgin olive oil (for drizzling)
1 tbsp fresh parsley or cilantro, chopped
Optional: lemon wedges or za’atar for garnish
Instructions
Prep the Veggies 🥕
Preheat oven to 200°C (400°F). Toss each vegetable group separately with olive oil, paprika, garlic powder, salt, and pepper.
Roast in Batches 🔥
Spread veggies on a parchment-lined baking tray in sections (or use two trays). Roast for 25–30 minutes, flipping halfway, until tender and slightly caramelized.
Warm the Chickpeas 🌾
Roast chickpeas alongside the veggies or warm them in a skillet with a dash of olive oil and seasoning until lightly crisped.
Assemble the Bowl 🥙
Spoon a generous amount of hummus into the center of your bowl and swirl. Arrange roasted vegetables in colorful segments around the hummus.
Drizzle & Finish 🌿
Drizzle with olive oil, sprinkle with chopped herbs, and garnish with optional lemon or za’atar.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 2 hearty bowls
Difficulty: Easy
Why You’ll Love It
A Feast for the Eyes – Bold colors and textures make this bowl perfect for pics and plates.
Deeply Satisfying, Fully Plant-Based – Creamy hummus + crisp veggies = complete meal magic.
This is how veggies steal the spotlight 🌟