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Perfect Roasted Veggie and Hummus Bowl Recipe for Healthy Eating

Perfect Roasted Veggie and Hummus Bowl Recipe for Healthy Eating

This Perfect Roasted Veggie and Hummus Bowl Recipe for Healthy Eating is a vibrant and nutritious dish perfect for lunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Hummus Ingredients
  • 1 can Chickpeas drained and rinsed
  • 3 tablespoons Tahini
  • 2 tablespoons Lemon Juice freshly squeezed
  • 1 clove Garlic optional
  • 2 tablespoons Olive Oil extra virgin for best results
  • 3 tablespoons Water add gradually to achieve desired consistency
Roasted Vegetables
  • 2 medium Bell Peppers firm and colorful
  • 1 medium Zucchini cut into 1-inch chunks
  • 1 medium Red Onion cut into 1-inch chunks
  • 2 tablespoons Olive Oil for roasting
  • 1 teaspoon Spices such as Paprika and Cumin
  • 1 teaspoon Salt to taste
  • 1 teaspoon Pepper to taste
Optional Toppings
  • Fresh Herbs such as Parsley or Cilantro
  • Seeds such as Pumpkin or Sesame
  • Gluten-Free Pita or Veggie Sticks for scooping

Equipment

  • Oven
  • Food Processor
  • Baking Sheet
  • mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C).
  2. Chop bell peppers, zucchini, and red onion into equal-sized pieces.
  3. Drizzle the chopped vegetables with olive oil and season with salt, pepper, and spices.
  4. Spread the seasoned veggies on a baking sheet and roast for 20-25 minutes, stirring halfway through.
  5. In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, and salt. Blend until smooth, adding water gradually.
  6. Let the roasted veggies cool slightly, then assemble the bowl with hummus and roasted veggies.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For longer storage, freeze separately for up to 3 months.

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