I created a dish brimming with color and texture. The combination of red bell peppers, zucchini, broccoli, and a squeeze of lemon along with creamy hummus is ideal for anyone seeking Vegetarian Bowl Ideas. Savor every bite of this truly satisfying plant-based creation that brings nature onto your plate.

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I’m excited to share my latest Roasted Veggie Hummus Bowl recipe that’s become my go-to lunch idea. I threw together some chopped red bell peppers, sliced zucchini and yellow squash, along with red onion cut into wedges, and tossed in some halved cherry tomatoes with broccoli florets.

This dish is perfect if you’re into veggie packed meal prep or just need a healthy vegetarian lunch that really delivers on flavor. I seasoned everything with olive oil, salt, freshly ground pepper, garlic powder, dried oregano and paprika then roasted it until it got tender.

I even added a can of chickpeas to boost the protein and served it with a generous scoop of hummus and a squeeze of lemon for brightness. This meal is a great example of how easy it is to create everyday, whole food meals that are both nutritious and full of vibrant flavors.

Give it a try if you’re looking for a quick, less meat meal idea!

Why I Like this Recipe

I like this recipe because it’s super easy to make and doesn’t take forever when I need a quick meal. I like how all the veggies come together, bursting with color and flavor, and the roasting really brings out their natural sweetness. I like that it’s a healthy meal that works perfectly for my vegan or vegetarian days. I like how the hummus adds a creamy texture that ties everything together and makes every bite satisfying.

I’ve been making this roasted veggie and hummus bowl because its really simple and packed with flavor. The veggies get roasted until they’re tender and then get tossed with a bit of lemon juice and spices; its a comforting mix of both tangy and savory vibes. The hummus underneath not only looks pretty cool but gives it an extra burst of creaminess, making the whole dish feel cozy and fresh at the same time. Its one of those meals that feel both healthy and indulgent, perfect when i want to eat right but also treat myself.

Ingredients

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Red bell peppers are vitamin C packed and fiber rich, adding a mild sweet crunch.
Zucchini is low calorie, hydrating and offers vitamins for a tender texture.
Chickpeas are protein rich, fiber loaded and bring a nutty, hearty flavor that satisfy.
Hummus is creamy and smooth, packin’ protein and healthy fats for extra energy.
Lemon wedges add a zesty tang and brightness that lifts the roasted veggies.
Olive oil coats the vegetables offering heart healthy fats and a smooth roast.
Cherry tomatoes burst with sweetness and antioxidants, brightening up the flavor profile.
Fresh parsley brings a pop of color and a mild herby aroma for garnish.

Ingredient Quantities

2 medium red bell peppers, chopped

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 medium red onion, cut into wedges

1 cup cherry tomatoes, halved

1 cup broccoli florets

1 can (15 oz) chickpeas, drained and rinsed

2-3 tbsp olive oil

Salt to taste

Freshly ground black pepper to taste

1 tsp garlic powder

1 tsp dried oregano

1/2 tsp paprika

1 lemon, cut into wedges

1 cup hummus (store bought or homemade)

Optional: Fresh parsley for garnish

How to Make this

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1. Preheat your oven to 425°F.

2. Place the chopped red bell peppers, sliced zucchini, yellow squash, red onion wedges, cherry tomatoes, broccoli florets and chickpeas in a large bowl.

3. Drizzle with 2-3 tbsp of olive oil and add salt, freshly ground black pepper, garlic powder, dried oregano, and paprika. Toss them well so everything is evenly coated.

4. Spread the veggies on a baking sheet in a single layer, and shoot them in the oven for about 20 to 25 minutes. Give them a stir halfway through so they roast evenly.

5. While the veggies roast, get your serving bowls ready by adding about 1 cup of hummus into each.

6. Once the veggies are nicely roasted, take them out of the oven and squeeze some lemon juice over them while they are still warm.

7. Spoon the roasted veggies right on top of the hummus.

8. If you want, sprinkle some fresh parsley over the top as garnish and serve with extra lemon wedges on the side.

9. Enjoy your roasted veggie hummus bowl for a vibrant and easy lunch!

Equipment Needed

1. Oven – for roasting the veggies at 425°F
2. Large mixing bowl – to toss the veggies with oil and spices
3. Knife and cutting board – for chopping the red bell peppers, zucchini, yellow squash, and slicing the red onion
4. Measuring spoons – for the olive oil and spices
5. Baking sheet – to spread out the veggies in a single layer
6. Spatula or tongs – to stir the veggies halfway through roasting
7. Serving bowls – to hold the hummus and layered veggies
8. Lemon (and optional citrus squeezer) – to squeeze fresh lemon juice over the warm veggies

FAQ

How do i roast the veggies properly?

Preheat your oven to 425°F, toss all the veggies in olive oil, salt, pepper, garlic powder, oregano, and paprika, then roast them for 20-25 minutes. Make sure you stir them halfway through so they cook evenly.

Can i swap out any of the veggies?

Yeah, you can totally use other vegetables like carrots, sweet potatoes, or even Brussels sprouts if you want. Just adjust the roasting time as needed.

Which hummus works the best for this bowl?

Either store bought or homemade hummus works fine. I recommend a plain or garlic hummus so it complements the roasted veggies well.

How do i store leftovers without losing the flavor?

Let the veggies cool down a bit then store them in an airtight container in the fridge. They might lose a bit of their crispness, but you can always reheat them or eat the bowl cold.

Can i spice up the recipe a bit?

Sure can, if you like some heat you can add red pepper flakes or a drizzle of hot sauce on top before serving.

Roasted Veggie Hummus Bowl For Lunch Recipe Substitutions and Variations

Instead of red bell peppers, try using yellow or orange bell peppers for a sweeter flavor.
If you dont have zucchini, you can use eggplant instead; the texture is a bit different but still tasty.
In place of chickpeas, cannellini beans or even black beans work well in this bowl.
If broccoli is missing, cauliflower florets make a great substitute and add a nice crunch.

Pro Tips

1. Try cutting all your veggies into similar sizes so they roast evenly, that way you wont end up with some pieces overdone while others are still crunchy.
2. A little extra trick: roast the chickpeas separately for the last few minutes if you want them really crispy instead of soft.
3. When you squeeze the lemon, do it right when the veggies come out of the oven so the juice really gets absorbed and boosts the flavor.
4. If you’re feeling adventurous, add a pinch of red pepper flakes or a little lemon zest over the veggies after roasting for an extra zing.

Roasted Veggie Hummus Bowl For Lunch Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven – for roasting the veggies at 425°F
2. Large mixing bowl – to toss the veggies with oil and spices
3. Knife and cutting board – for chopping the red bell peppers, zucchini, yellow squash, and slicing the red onion
4. Measuring spoons – for the olive oil and spices
5. Baking sheet – to spread out the veggies in a single layer
6. Spatula or tongs – to stir the veggies halfway through roasting
7. Serving bowls – to hold the hummus and layered veggies
8. Lemon (and optional citrus squeezer) – to squeeze fresh lemon juice over the warm veggies

Ingredients

2 medium red bell peppers, chopped
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 medium red onion, cut into wedges
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 can (15 oz) chickpeas, drained and rinsed
2-3 tbsp olive oil
Salt to taste
Freshly ground black pepper to taste
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp paprika
1 lemon, cut into wedges
1 cup hummus (store bought or homemade)
Optional: Fresh parsley for garnish

Directions

Preheat your oven to 425°F.
Place the chopped red bell peppers, sliced zucchini, yellow squash, red onion wedges, cherry tomatoes, broccoli florets and chickpeas in a large bowl.
Drizzle with 2-3 tbsp of olive oil and add salt, freshly ground black pepper, garlic powder, dried oregano, and paprika. Toss them well so everything is evenly coated.
Spread the veggies on a baking sheet in a single layer, and shoot them in the oven for about 20 to 25 minutes. Give them a stir halfway through so they roast evenly.
While the veggies roast, get your serving bowls ready by adding about 1 cup of hummus into each.
Once the veggies are nicely roasted, take them out of the oven and squeeze some lemon juice over them while they are still warm.
Spoon the roasted veggies right on top of the hummus.
If you want, sprinkle some fresh parsley over the top as garnish and serve with extra lemon wedges on the side.
Enjoy your roasted veggie hummus bowl for a vibrant and easy lunch!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.