Lemon Roasted Vegetable Hummus Bowl

Are you craving a tasty, & good-for-you meal? This Lemon Roasted Veggie Hummus Bowl is what you should try.

It is full of bright roasted veg, smooth hummus, & a tangy lemon sauce, this bowl tastes as good as it is for you.

Perfect for lunch, dinner, or meal prep, it’s a mix-and-match dish that’s easy to make & sure to please.

Let’s get into why this recipe will be your new favourite & how to make it!

Why You’ll Love This Lemon Roasted Vegetable Hummus Bowl

Bright & Tasty: The mix of sweet roast veggies, sharp lemon mix, & smooth hummus is a rich blend of tastes.

Good for You: Full of fiber, key bits, & plant stuff for strong bones, this dish is as nice for you as it is fun to eat.

Make it Yours: Change the veggies, put in grains, or fix up the mix to fit what you like.

Great for Meal Prep: Make it once & eat it all week.

Fast & Simple: Takes less than 45 mins to make, great for a busy night.

Ingredients

For the Roasted Vegetables

1 zucchini, sliced into half-moons

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 cup cherry tomatoes, halved

1 red onion, sliced

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

For the Hummus

1 (15-ounce) can chickpeas, drained and rinsed

¼ cup tahini

3 tablespoons fresh lemon juice

2 cloves garlic, minced

2 tablespoons olive oil

½ teaspoon cumin

¼ teaspoon salt

3–4 tablespoons water (to adjust consistency)

For the Lemon Tahini Dressing

¼ cup tahini

2 tablespoons fresh lemon juice

1 tablespoon maple syrup

1 clove garlic, minced

2–3 tablespoons water

Pinch of salt

For the Bowl

2 cups cooked quinoa or brown rice (optional)

1 cup fresh spinach or arugula

¼ cup crumbled feta cheese (optional, omit for vegan)

2 tablespoons chopped fresh parsley

Lemon wedges for serving

Instructions

Heat the Oven: Turn your oven to 400°F. Use a lined sheet.

Roast the Veggies: In a big bowl, mix zucchini, bell peppers, cherry tomatoes, & red onion with olive oil, smoked paprika, garlic powder, salt, & pepper. Lay them out on the sheet. Roast for 20-25 mins. Stir once. Cook till soft & brown.

Make the Hummus: In a food mixer, mix chickpeas, tahini, lemon juice, garlic, olive oil, cumin, & salt. Mix till smooth. Add water bit by bit to make it right.

Mix the Dress: In a small bowl, mix tahini, lemon juice, maple syrup, garlic, water, & salt. Stir till smooth. Add water to make it right.

Put the Bowls Together: Put quinoa or rice in 4 bowls. Add spinach or arugula, lots of hummus, & some roasted veggies. Top with lemon tahini dress. Add parsley & feta if you like. Serve with lemon cuts.

Tips for the Perfect Hummus Bowl

Ro⁠ast Eve‌nly:‌ Cut ve⁠getables into u‌niform sizes to ensure t‍hey c‌o⁠o‍k evenly.

⁠Creamy Hummus‌: For ultr⁠a-smooth humm‍us, peel the chickpea‌s before‌ blending or blend long‍er for a silkier textu‍re.

Adjust Seasoning:⁠ Taste the hu​mmus and dressing b⁠ef​ore serving, adding more lemon⁠ ju‌ice or salt a​s needed.

‍Bat⁠ch‌ Roas⁠ting: Do​ub⁠le th‍e vegetable quantity for meal prep or t‌o use in oth⁠er⁠ dishes like salads or wraps.

Variations and Substitutions

Veg Swap: You can change the veg in your meal. For a new taste, use sweet taters, big purples, or orange sticks not the old picks.

Grain Swap: If you want new grains, try farro, small pastas, or fake rice not the old seed. Fake rice is good for low carb & still feels good in your food.

Protein Boost: To fill you up, add cooked bean curd, small beans, or pea meat. These are full of good stuff & will make your food better.

New Sauce: Not the seed sauce? Use the white, thick sauce for a smooth feel or the sharp, dark sauce for a tang bite.

Nut-Free: If you can’t do nuts, switch seed sauce with sun seed spread. You can still have chickpea paste with no nuts.

Spice It Up: To make your cooked veg hot, toss in a bit of red hot dust or hot bits. This will give your dish a fire hit.

Serving Suggestions

As a Main Dish: You can have this dish as a big veg meal. It’s great for lunch or dinner. It fills you up & has lots of taste.

As a Side: This dish is good with grilled meat or fish. They make a full meal. It’s got both meat & great taste.

For Fun: If you’ve got folks over, set up a DIY hummus bowl spot. Let each one pick what they like to top their bowl.

With Bread: Add warm flat bread to this dish. Flat breads are good to dip. They make the meal better.

Make-Ahead, Storing, and Freezing Instructions

Make-Ahead

Cook veg & make hummus & sauce. Do this 3 days ahead. Keep each in tight jars in the cold box.

Storing

Put bowls in the cold box for 4 days max. Don’t add sauce yet. It makes the mix wet.

Freezing

You can freeze hummus for 3 months. Freeze in small bits & warm up in the cold box all night.

You can freeze cooked veg for 1 month. They taste best new. Warm them in the hot box to make them taste good.

FAQs

Q. Can I use store-‌bought hu‌mmus?​

Yes,​ stor​e-bought hummus w‍orks gr‌eat to save time. Opt‌ for a h‌igh-⁠qu⁠ality,​ creamy variety for the best flavor.

Q. How can I make this​ recipe gluten-fr⁠ee?

The recipe is naturally⁠ gluten-free if you use quinoa or rice. D⁠ouble-check any store-bo‍ught hummus for gluten-containing addi‌tives.

Q. What other greens can I u⁠se?‌

Kale, mixed greens‌, or water​cres​s‍ are great alterna⁠tives to spinach or a‍rugula.
​
Q. C‌a‌n I make‍ this low​-carb⁠?

S‌kip​ the grains and add more g‍reens or roasted vegetable‍s for a low-carb version.

Q. How do I​ store leftover‌ dre‍ssing?‍

Store lemon⁠ tahini dressing i‍n an​ airtight container i‍n​ the fridge for up to 1 week. Stir well before​ usin‍g.

Conclusion

In conclusion, this Lemon Roasted Veg Hummus Bowl is top-notch. It’s good for you, full of taste, & easy to make.

Are you getting meals ready for the week? Or do you need a bright meal at night? This bowl is right for taste & health. You can pick what to put in it.

It has a zest lemon tahini mix. You’ll want to make it more & more.

Try it now & make your veg meals much better!

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