Description
Indulge in a vibrant Roasted Veggie and Hummus Bowl that’s not only a feast for the eyes but also a nourishing delight for your taste buds. This bowl features a colorful mix of roasted vegetables, paired with creamy hummus, making it an ideal choice for lunch, dinner, or meal prep. Packed with essential nutrients from fresh veggies and customizable to suit your preferences, this recipe is quick to prepare and bursting with flavor. Enjoy it warm or as part of a meal prep strategy for easy weeknight dinners!
Ingredients
Scale
- 1 cup cherry tomatoes
- 1 cup baby carrots, peeled
- 1 cup zucchini, sliced
- Olive oil
- Salt and pepper
- Hummus (store-bought or homemade)
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine cherry tomatoes, baby carrots, and zucchini slices. Drizzle with olive oil and season with salt and pepper. Toss until evenly coated.
- Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.
- In serving bowls, add a generous scoop of hummus as a base, top with roasted vegetables, garnish with fresh herbs if desired, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 250g)
- Calories: 320
- Sugar: 7g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 8g
- Cholesterol: 0mg