Finding a meal that’s both healthy and genuinely satisfying can feel like a constant search. You want something packed with nutrients, but you also crave flavor and don’t want to spend hours in the kitchen, especially on busy weeknights. It’s easy to fall back on the same old recipes or takeout, even when you know a colorful, wholesome meal would make you feel so much better.
This recipe is the answer. I’ll show you how to create a delicious and vibrant bowl that’s as easy to make as it is good for you. You’ll learn how to perfectly roast your vegetables, assemble a balanced bowl, and get tips for meal prepping, so you have healthy, convenient meals ready to go.
Contents
Why This Roasted Veggie and Hummus Bowl Is So Good
This isn’t just another salad bowl; it’s a complete, satisfying meal that hits all the right notes. Here are a few reasons why it’s become a staple in so many kitchens:
- Nutritionally Balanced: It’s a powerhouse of nutrition. You get healthy fats from the hummus and olive oil, complex carbohydrates and fiber from the vegetables, and a solid dose of plant-based protein. It’s a well-rounded meal that will keep you full and energized.
- Completely Customizable: The best part about this bowl is its flexibility. You can swap out vegetables based on what’s in season or what you have in your fridge. You can add different grains, proteins, and toppings to create a new experience every time.
- Perfect for Meal Prep: This recipe is a meal prepper’s dream. Roast a large batch of vegetables at the start of the week, and you have the base for quick lunches or dinners. It saves time and helps you stick to healthy eating goals.
- Dietary Friendly: It’s naturally vegan and can easily be made gluten-free by choosing the right grains. It’s a meal that caters to various dietary needs without sacrificing taste.
- Budget-Friendly: Vegetables, grains, and legumes are some of the most affordable ingredients at the grocery store. This bowl allows you to create a filling and delicious meal without breaking the bank.
Roasted Veggie and Hummus Bowl Recipe
Ready to build your masterpiece? This step-by-step guide makes it simple.
Ingredients
- 4 cups of mixed vegetables, chopped into bite-sized pieces (broccoli, cauliflower, bell peppers, zucchini, and red onion work great)
- 1–2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup of your favorite hummus (store-bought or homemade)
- Optional for serving: cooked quinoa, fresh parsley, lemon wedges
Instructions
Step 1: Roast the Vegetables
Preheat your oven to 400°F (200°C). On a large baking sheet, toss your chopped vegetables with olive oil, oregano, garlic powder, salt, and pepper until they are evenly coated. Spread them in a single layer to ensure they roast instead of steam. Roast for 20–25 minutes, or until tender and lightly caramelized.
Step 2: Prepare the Hummus Base
While the vegetables are roasting, get your bowls ready. Spoon a generous amount of hummus into the bottom of each bowl and use the back of the spoon to create a smooth, even swirl.
Step 3: Assemble the Bowl
Once the vegetables are perfectly roasted, remove them from the oven. Arrange them artfully on top of the hummus. If you’re using grains like quinoa, add them to the bowl alongside the veggies.
Step 4: Garnish and Serve
Finish your roasted veggie and hummus bowl with a sprinkle of fresh parsley and a squeeze of lemon juice to brighten the flavors. Serve immediately while the vegetables are warm.
Best Add-Ins & Variations (Grains, Greens, Proteins & Toppings)
The beauty of this bowl is that you can make it your own. Here are some ideas to get you started:
- Grains: Add a scoop of cooked quinoa, brown rice, couscous, or farro for extra fiber and substance.
- Greens: Serve the roasted vegetables over a bed of fresh spinach, arugula, or mixed greens for an extra dose of vitamins.
- Proteins: Boost the protein content by adding a handful of chickpeas, baked tofu, tempeh, or grilled chicken if you’re not vegetarian.
- Toppings & Drizzles: Elevate your bowl with a drizzle of tahini, a few slices of creamy avocado, a sprinkle of toasted nuts or seeds (like sunflower or pumpkin seeds), or some crumbled feta cheese.
- Spice it Up: For a spicy kick, add a pinch of red pepper flakes to your vegetables before roasting or top the finished bowl with a swirl of sriracha.
How to Store and Meal Prep a Roasted Veggie and Hummus Bowl
This roasted veggie and hummus bowl is perfect for preparing in advance.
To store, let the roasted vegetables cool completely and place them in an airtight container. They will stay fresh in the fridge for up to 4 days. Store the hummus, grains, and any fresh toppings in separate containers to prevent them from becoming soggy.
When you’re ready to eat, you can enjoy the vegetables cold or reheat them in the microwave or a skillet for a few minutes. Assemble your bowl just before serving for the best texture and flavor.
Your New Go-To Healthy Meal
This roasted veggie and hummus bowl is more than just a recipe; it’s a versatile template for healthy and delicious eating. It’s proof that nutritious food can be exciting, flavorful, and incredibly easy to prepare. Whether you need a quick lunch, a satisfying dinner, or a reliable meal prep option, this bowl is a perfect choice that adapts to your tastes and lifestyle.
Frequently Asked Questions
Can I use store-bought hummus for this bowl?
Yes, absolutely! Using store-bought hummus is a fantastic time-saver and makes this recipe even quicker to assemble. There are many delicious and high-quality options available, so feel free to use your favorite brand.
How long do roasted veggies stay fresh in the fridge?
Roasted vegetables will stay fresh for about 3 to 4 days when stored in an airtight container in the refrigerator. After that, they may start to become a bit mushy, so it’s best to enjoy them within that timeframe.
Can I make this bowl gluten-free?
Yes, this bowl is very easy to make gluten-free. The main components—vegetables and hummus—are naturally gluten-free. Just be sure to serve it with a gluten-free grain like quinoa or brown rice instead of couscous or farro.
What veggies work best for roasting?
Harder vegetables like broccoli, cauliflower, carrots, bell peppers, and sweet potatoes work beautifully for roasting because they become tender and sweet. Softer vegetables like zucchini and cherry tomatoes also roast well but may cook a bit faster. Feel free to mix and match based on what you enjoy!
Can I prepare everything ahead for meal prep?
Yes, you can prepare all the components ahead of time for easy meal prep. Roast your vegetables, cook your grains, and chop any fresh herbs. Store everything in separate airtight containers in the fridge and simply assemble your bowl when you’re ready to eat.