Roasted Veggie and Hummus Bowl
A vibrant plant-based bowl combining savory roasted vegetables with creamy hummus and Mediterranean-inspired toppings. Perfect for quick, healthy lunches or dinners with customizable textures and flavors.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
1 head broccoli (cut into florets)
2 bell peppers (halved and seeded)
1 medium zucchini (sliced)
1 pint cherry tomatoes
4 cups hummus (store-bought or homemade)
1/4 cup crumbled feta cheese
1/4 cup toasted pine nuts
Zest of 1 lemon
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper to taste
Instructions
Preheat oven to 425°F (220°C)
Combine broccoli, bell peppers, zucchini, and cherry tomatoes in a bowl
Drizzle with olive oil and sprinkle paprika, cumin, salt, and pepper
Spread roasted vegetables on a baking sheet and roast for 25-30 minutes until tender and golden
Divide hummus between 4 bowls, top with roasted vegetables, sprinkle feta and pine nuts, and finish with lemon zest
Notes
For extra protein, add 1 cup cooked quinoa or grilled tofu
Swap pine nuts with toasted pistachios or pumpkin seeds
Leftovers can be stored in an airtight container in the fridge for up to 5 days
Adjust spice ratios to taste; try adding chili flakes or oregano for variation
Find it online: https://cookingwithramsay.com/roasted-veggie-and-hummus-bowl/