Description
A healthy and flavorful roasted vegetable hummus bowl packed with nutrients and plant-based protein.
Ingredients
Scale
- 2 cups broccoli florets
- 1 medium zucchini, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup hummus
- 2 Tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
- Preheat oven to 400°F.
- Toss broccoli and zucchini with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for 18–22 minutes, flipping halfway, until tender and lightly crispy.
- While vegetables roast, heat remaining olive oil in a skillet over medium heat.
- Add chickpeas, garlic powder, smoked paprika, salt, and pepper. Cook for 5–7 minutes until warmed and lightly browned.
- Assemble bowls with roasted vegetables, chickpeas, and a generous scoop of hummus. Serve warm.
Notes
- Use any vegetables you prefer.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg