Description
A flavorful Roasted Veggie and Hummus Bowl combining roasted vegetables and creamy hummus for a nutritious and satisfying meal.
Ingredients
Scale
- 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
- Salt and pepper to taste
- Hummus for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine all the vegetables and chickpeas. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Spread the mixture on a baking sheet in a single layer.
- Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and slightly caramelized.
- Serve warm over a generous bed of hummus.
Notes
For even cooking, cut veggies into similar sizes. Add fresh herbs for extra flavor and pair with pita bread or tabbouleh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 7g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 13g
- Protein: 12g
- Cholesterol: 0mg