Print

Roasted Veggie Hummus Bowl for a Healthy Dinner

A vibrant Hummus bowl topped with roasted broccoli, sweet potatoes, red peppers, chickpeas, and a creamy tahini drizzle.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a complete, nutrient-dense meal using this roasted veggie hummus bowl recipe, perfect for celebrating International Hummus Day or as a simple, healthy dinner idea for spring.

Ingredients

Scale
  • 1 cup prepared hummus
  • 1 cup cooked chickpeas, rinsed and drained
  • 1 cup broccoli florets
  • 1 cup chopped sweet potato
  • 1 red bell pepper, chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup cooked quinoa or brown rice (optional grain base)
  • 2 tablespoons tahini for drizzling
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Toss the broccoli, sweet potato, and red bell pepper with olive oil, salt, and pepper on a baking sheet.
  3. Roast the vegetables for 20 to 25 minutes, turning halfway, until tender and slightly browned.
  4. If using a grain base, prepare the quinoa or brown rice according to package directions.
  5. To assemble your aesthetic grain bowl, spread the hummus evenly across the bottom of a large bowl.
  6. Top the hummus with the cooked grain, if using.
  7. Arrange the roasted vegetables and the rinsed chickpeas over the hummus layer.
  8. Drizzle the entire bowl generously with tahini.
  9. Garnish with fresh chopped parsley before serving immediately.

Notes

  • For a quicker meal, use pre-cut roasting vegetables or microwave the sweet potatoes slightly before roasting.
  • You can substitute any seasonal vegetables you have on hand, such as zucchini or Brussels sprouts.
  • To make your own simple tahini drizzle, mix 2 tablespoons of tahini with 1 tablespoon of water and a pinch of salt until smooth.

Nutrition

Find it online: https://onedishuniverse.com/hummus-bowl-power-meal-veggie-mains/