Description
A vibrant medley of smoky roasted seasonal vegetables and creamy hummus, enhanced with fresh herbs and zesty lemon. Adaptable, healthy, and perfect for quick meal prep or cozy dinners.
Ingredients
2 cups broccoli florets
2 cups sweet potato, cubed
1 red bell pepper, chopped
1 cup chickpeas (optional)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp ground cumin
8 oz (1 cup) store-bought or homemade hummus
Lemon wedges, for serving
Fresh parsley or cilantro, for garnish
Toasted pine nuts or seeds, optional
Instructions
Preheat oven to 400°F (200°C)
Toss broccoli, sweet potato, red bell pepper, and chickpeas in a large bowl with olive oil, salt, pepper, smoked paprika, and cumin
Spread vegetables evenly on a baking sheet
Roast for 22–25 minutes, flipping halfway, until tender with golden edges
Divide roasted vegetables into bowls, top with hummus, and garnish with lemon wedges, fresh herbs, and optional toppings
Notes
Customize with seasonal veggies like zucchini, carrot, or cauliflower
Use vegan hummus if preferred
Roasted veggies freeze well for up to 2 months
Adjust spices to taste (add chili flakes for heat)
Extra tahini or avocado makes a delicious alternative hummus boost
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg