Name: Roasted Veggie and Hummus Bowl: Perfect for Clean Eating Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 cups broccoli florets; 1 red bell pepper, diced; 1 zucchini, sliced into half-moons; 1 cup cherry tomatoes; 1 red onion, sliced; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp ground cumin; Salt and pepper to taste; 1 1/2 cups hummus, store-bought or homemade; 2 cups cooked quinoa, rice, or couscous (optional); 1/4 cup crumbled feta cheese (optional); 2 tbsp toasted pine nuts or sunflower seeds; 1/4 cup chopped parsley or cilantro; Lemon wedges; Drizzle of olive oil

Jump to Recipe

If you’re on the lookout for a vibrant, feel-good meal that’s as flavorful as it is nourishing, you’ll absolutely fall in love with this Roasted Veggie and Hummus Bowl: Perfect for Clean Eating. Every bite is a colorful burst of perfectly caramelized veggies, creamy hummus, and bright herbal pops. It’s the ultimate bowl to recharge your body and brighten your day, providing a satisfying balance of plant-based protein, fiber, heart-healthy fats, and irresistible Mediterranean-inspired flavors. Whether you’re meal-prepping for the week or seeking a wholesome dinner that doesn’t require hours in the kitchen, this beauty is destined to become your go-to clean eating staple.

Roasted Veggie and Hummus Bowl: Perfect for Clean Eating Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about shining a spotlight on fresh, accessible ingredients that work together in the most delicious way. Each element brings its own delicious texture, color, and nutrition, creating a bowl that’s stunning and satisfying down to the last forkful.

Broccoli florets: Adds crisp-tender crunch and a pop of green, soaking up all the roasted flavor.
Red bell pepper: Offers natural sweetness and vibrant color that brightens up every bowl.
Zucchini: Slices of zucchini roast up irresistibly tender and add lovely contrast to the other veggies.
Cherry tomatoes: Their juicy burst adds a subtle tang and a fresh, sweet finish.
Red onion: Roasts to mellow, caramelized perfection for sweet, savory undertones.
Olive oil: Helps those beautiful veggies roast evenly and adds Mediterranean richness.
Smoked paprika: Lends a deep, gently smoky flavor that makes everything taste extra-special.
Garlic powder: Brings in aromatic depth without overpowering the rest of the bowl.
Ground cumin: Adds earthiness and a touch of warmth to the veggie roast.
Salt and pepper: Simple seasoning lets every ingredient shine.
Hummus (store-bought or homemade): Creamy, protein-packed base that’s truly the heart of the bowl.
Cooked quinoa, rice, or couscous (optional): Pile these on if you want extra heartiness, or keep things lighter by skipping.
Crumbled feta cheese (optional): Tangy, salty finish for extra richness and savor.
Toasted pine nuts or sunflower seeds: Bring essential crunch and a nutty finish to every bite.
Chopped parsley or cilantro: Sprinkles of freshness that wake up the whole bowl.
Lemon wedges: A squeeze at the end makes everything taste sunny and bright.
Drizzle of olive oil: For added luxury and glossy, irresistible appeal.

How to Make Roasted Veggie and Hummus Bowl: Perfect for Clean Eating

Step 1: Prep the Veggies for Roasting

Start by preheating your oven to 400°F (200°C) and lining a big baking sheet with parchment paper. This isn’t just about easy cleanup—parchment helps the veggies roast, not steam, so you get those gorgeous caramelized edges that make a Roasted Veggie and Hummus Bowl: Perfect for Clean Eating so appealing. Chop everything into bite-sized pieces and spread the veggies out so they have space to get crispy.

Step 2: Season and Roast

Next, drizzle your chopped veggies with olive oil, and shower them with smoked paprika, garlic powder, cumin, and a generous pinch each of salt and black pepper. Toss everything right on the baking sheet (use your clean hands for best results!) so each piece gets coated evenly. Pop the tray in the oven and roast for 20 to 25 minutes, stirring halfway. You’re looking for veggies that are tender with slightly charred spots—this is where the magic happens.

Step 3: Prepare Your Bowl Base

While the veggies are roasting, decide if you want to go the hearty route with quinoa, rice, or couscous—or keep things low-carb by skipping grains altogether. If using, divide your chosen base among four bowls. Now comes the best part: adding a generous swirl of creamy hummus onto one side of each bowl. The hummus is the anchor, so don’t be shy here!

Step 4: Assemble the Bowls

Once the roasted veggies are out of the oven and smell completely irresistible, it’s time to build your Roasted Veggie and Hummus Bowl: Perfect for Clean Eating. Top the hummus (and grain base, if using) with a mound of colorful roasted veggies. Add the red bell peppers, zucchini, tomatoes, broccoli, and onions in generous helpings, creating a rainbow effect you’ll want to dig into immediately.

Step 5: Garnish and Serve

Finish each bowl by showering on crumbled feta, toasted pine nuts or sunflower seeds, and a flurry of herbs—either parsley or cilantro, depending on your mood. Drizzle with a final splash of olive oil and serve with lemon wedges for that fresh, zesty finish. That’s it! Dinner is served, and this Roasted Veggie and Hummus Bowl: Perfect for Clean Eating is ready to dazzle.

How to Serve Roasted Veggie and Hummus Bowl: Perfect for Clean Eating

Garnishes

Garnishes do more than just look pretty—they turn a great bowl into an unforgettable one. For the Roasted Veggie and Hummus Bowl: Perfect for Clean Eating, crumbled feta or a shower of toasted seeds brings flavor and crunch, while plenty of fresh herbs and a juicy squeeze of lemon pull everything together with brightness and zing.

Side Dishes

This bowl is full and satisfying on its own, but if you fancy a little extra, serve with warm pita, a simple Greek salad, or a bowl of marinated olives for even more Mediterranean flair. These sides complement the main event without stealing the show, and they make dinnertime feel utterly special.

Creative Ways to Present

Think outside the bowl! Try arranging the toppings platter-style for a build-your-own spread, or serve in jars for a portable (and Instagrammable!) picnic option. For parties, mini Roasted Veggie and Hummus Bowls: Perfect for Clean Eating in individual cups will delight guests and keep things easy to eat.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the roasted veggies and hummus separately in airtight containers in the fridge. This keeps everything fresh and prevents the veggies from getting soggy. When you’re ready for another taste, just assemble a new bowl in seconds!

Freezing

While freshly roasted veggies are always best, you can freeze any extras if you like. Just spread them out on a tray to freeze individually, then transfer to a zip-top bag. Hummus can also be frozen, though it may need a good stir after thawing to fix the texture. Keep in mind, grains like quinoa or rice freeze well, but feta and fresh herbs are best added right before serving.

Reheating

For the best flavor, reheat the roasted veggies in a hot skillet or a 400°F oven until warmed through—this helps them regain some of that lovely roasted texture. If you prefer the microwave, heat in short bursts so things don’t turn mushy. Hummus and other toppings should be added after reheating for optimal freshness.

FAQs

Can I use different vegetables in this bowl?

Absolutely! Roasted Veggie and Hummus Bowl: Perfect for Clean Eating is endlessly adaptable. Try cauliflower, sweet potatoes, carrots, or eggplant—whatever looks best at the market or in your fridge. Just cut everything to similar sizes for even roasting.

Is this bowl vegan and gluten-free?

The core recipe is naturally vegan (just skip the feta) and gluten-free if you use quinoa or rice as your base. Always double check labels on store-bought hummus or any packaged ingredients if you have strict dietary needs.

How can I make my own hummus?

Homemade hummus is a breeze—just blend canned chickpeas, tahini, lemon juice, garlic, olive oil, and a splash of water to your desired creamy consistency. It’s fresher, more flavorful, and perfect for your Roasted Veggie and Hummus Bowl: Perfect for Clean Eating!

What protein can I add to make this more filling?

This bowl is plenty satisfying thanks to hummus and veggies, but you can add grilled chicken, crispy chickpeas, hard-boiled eggs, or marinated tofu for bonus protein. All pair beautifully and keep the clean eating vibe intact.

How long do leftovers last in the fridge?

Leftover roasted veggies and hummus will keep well in the fridge for up to four days. Just store them in separate containers and assemble fresh when you’re ready for another Roasted Veggie and Hummus Bowl: Perfect for Clean Eating. Easy and meal prep friendly!

Final Thoughts

There’s something genuinely joyful about building a Roasted Veggie and Hummus Bowl: Perfect for Clean Eating right in your own kitchen—it’s colorful, hearty, and deeply satisfying every single time. If you’ve never tried this combo, I hope you’ll give it a spot in your regular rotation. It’s the kind of meal you’ll look forward to for lunch, dinner, or anytime you crave a vibrant, delicious way to embrace clean eating. Enjoy every bite!

Roasted Veggie and Hummus Bowl: Perfect for Clean Eating Recipe

★★★★★

4.9 from 13 reviews

Author: lilan
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Roasted Veggie and Hummus Bowl is a delicious and nutritious meal perfect for clean eating. Roasted vegetables paired with creamy hummus create a satisfying bowl that is easy to customize with your favorite toppings.

Instructions

Roast the Vegetables: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper. Place the broccoli, red bell pepper, zucchini, cherry tomatoes, and red onion on the baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Roast for 20-25 minutes until tender and caramelized, stirring halfway through.
Prepare the Bowl Base: Divide cooked quinoa, rice, or couscous among four bowls as the base. Spread hummus on one side of each bowl.
Assemble the Bowls: Top the hummus with roasted vegetables, feta cheese, pine nuts, and parsley. Drizzle with olive oil, serve with lemon wedges.