Roasted Veggie & Hummus Bowl – Colorful, Nourishing, and Totally Satisfying

Ingredients

For Roasted Veggies

• 1 medium sweet potato (cubed)

• 1 cup broccoli (cut into florets)

• 1 zucchini (sliced)

• 1 cup cherry tomatoes

• 1 red bell pepper (sliced)

• 1 red onion (cut into wedges)

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp cumin

• Salt & black pepper to taste

For the Bowl Base

• 1½ cups cooked quinoa (or rice of choice)

• 1 cup cucumber (diced)

• ½ cup corn (boiled or canned)

• ½ cup carrot (grated)

• 2–3 tbsp hummus (heaped)

• 1–2 tbsp lemon juice

• 2 tbsp fresh parsley (chopped)

• Optional toppings: seeds, nuts, or crumbled feta

Instructions

1. Roast the Veggies

1. Preheat oven to 400°F (200°C).

2. Place all veggie cuts on a baking tray.

3. Drizzle with olive oil, add paprika, garlic powder, cumin, salt & pepper. Toss well.

4. Roast for 20–25 minutes, until tender, slightly crisp, and caramelized.

2. Prep the Bowl

1. Add cooked quinoa (or rice) as the base in a serving bowl.

2. Layer with cucumber, corn, shredded carrot, and corn.

3. Assemble

1. Add roasted veggies on top.

2. Place a generous scoop of hummus in the center.

3. Drizzle lemon juice over everything.

4. Garnish with chopped parsley and your choice of toppings.

Sauce Variation (optional but recommended)

Mix together:

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp honey or maple syrup

• ½ tsp cumin

• 1 tsp minced garlic

• Salt to taste

Drizzle over the finished bowl for extra flavor!

Meal-Prep Tips

• Roast veggies in bulk

• Store base and hummus separately

• Lasts 3–4 days refrigerated

Nutritional Highlights

✔ Plant-based protein from quinoa
✔ Healthy fats from olive oil + hummus
✔ Fiber-rich, nutrient-dense