Description
This recipe features a vibrant and wholesome bowl that combines roasted vegetables with creamy hummus for a satisfying and nutritious meal-prep option
It is designed to be both easy to make and full of flavor making it perfect for quick lunches or dinners
The roasted veggies add a warm and hearty texture while the hummus provides a smooth and protein-rich complement
This dish is versatile and can be enjoyed warm or cold fitting seamlessly into a busy lifestyle focused on healthy eating
Ingredients
1 cup cherry tomatoes
1 cup baby carrots, peeled
1 cup zucchini, sliced
1 cup yellow bell pepper, diced
1 cup beets, peeled and cubed
1 cup baby potatoes, diced
1/2 cup cooked chickpeas
2 tbsp olive oil
1 tsp paprika
1/2 tsp cumin
Salt and pepper, to taste
1 1/2 cups hummus (store-bought or homemade)
1 tbsp fresh parsley, finely chopped
1 tsp lemon juice
Instructions
Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper
Place all the vegetables and chickpeas on the tray spreading them in separate sections
Drizzle olive oil over the vegetables and chickpeas then sprinkle with paprika cumin salt and pepper Toss everything gently to coat evenly
Roast in the oven for 25 to 30 minutes stirring halfway through until the vegetables are tender and caramelized
Spoon the hummus into the center of a large serving bowl and create a swirl pattern
Arrange the roasted vegetables around the hummus for a colorful display
Drizzle lemon juice over the dish and sprinkle with chopped fresh parsley
Serve warm or at room temperature
Notes
Perfect for making ahead and enjoying all week
Avoid overcooking veggies to keep them crisp
Use airtight containers to maintain freshness
Add a squeeze of lemon for extra brightness before serving
Rotate veggies to keep flavors interesting
- Prep Time: 15
- Cook Time: 30