Welcome to this nutritious and delicious recipe for Lemon Roasted Vegetable Hummus Bowls!
This vegan dish not only tantalizes your taste buds with its combination of juicy roasted veggies, creamy hummus, and fresh lemon, but it also provides numerous health benefits.
The roasted vegetables are a great source of vitamins, minerals and antioxidants, while the hummus is rich in protein, fiber and healthy fats.
The fresh lemon adds a boost of Vitamin C and a burst of flavor. This easy, flavorful, and healthy meal is perfect for lunch, dinner or as a snack and is sure to impress.
Whether you’re a fan of creamy hummus or just looking for a new way to incorporate more nutritious ingredients into your diet, this recipe is the perfect choice.
Let’s get into it and put this delicious and nutritious bowl together.
Ingredients
For the roasted vegetables:
- 1 small zucchini, chopped
- 1 small yellow squash, chopped
- 1 small red bell pepper, chopped (you can also use yellow or orange)
- 1 small red onion, chopped
- 2 Tbsp of olive oil
- 1 tsp of fresh lemon juice
- Salt and pepper to taste
For the hummus:
- 1 (15-ounce) can of crunchy chickpeas, drained and rinsed
- 2 Tbsp tahini
- 2 Tbsp lemon juice
- 1 clove of minced garlic
- Salt and pepper to taste
For the extra garnish:
- A lemon wedge
- 1 small avocado, cut in cubes
Roasted vegetables hummus recipe
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
In a large bowl, toss the zucchini, squash, bell pepper, and onion with the olive oil, lemon zest, salt, and pepper.
Spread the vegetables in a single layer on the prepared baking sheet.
Step 3
Roast the vegetables for 20-25 minutes, or until they are tender and lightly browned.
Step 4
Meanwhile, make the hummus. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, salt, and pepper. Process until the mixture is smooth and creamy.
Step 5
To assemble the bowls, divide the cooked quinoa or rice among serving bowls.
Top with the tender roasted veggies, a scoop of hummus, a sprinkle of fresh herbs, a handful of avocado cubes, and a quarter of a lemon wedge.
Serve with toasted pita or flatbread on the side.
Substitutes and add-ins
Substitutions:
Vegetables: You can substitute any of the roasted vegetables with your favorite veggies, such as eggplant, bell peppers, or carrots.
Hummus: If you’re not keen on the taste of the chickpea dip, you can substitute it for another alternative like tahini yogurt dip, cannellini bean dip or refried beans.
Lemon: If you don’t have fresh lemon, you can use lemon juice from a bottle.
Add-ins:
Nuts and Seeds: Add in some chopped nuts, such as almonds or walnuts, or seeds like pumpkin or sunflower seeds for extra crunch and nutrition.
Herbs: Fresh herbs like parsley, cilantro or basil can add an extra burst of flavor to the bowl.
Spices: Sprinkle some spices, such as cumin or paprika, on top of the roasted vegetables for added flavor.
Sweet potato: A small roasted tender sweet potato will provide a slightly firm and tender texture that complements the creaminess of the hummus.
Equipment
Large mixing bowl to mix all the ingredients together.
Baking sheet to roast the vegetables
