Roasted Vegetable & Hummus Bowls
A quick, wholesome vegetarian bowl bursting with flavor — roasted Brussels sprouts, bell peppers, and onions paired with hearty grains, creamy hummus, and fresh greens. This balanced meal is high in fiber, plant protein, and healthy fats, making it perfect for dinner or meal prep. Simple, nourishing, and satisfying every time.
Equipment
- 1 Roasting pan or baking sheet
- 1 knife
- 1 cutting board
- Measuring Cups and Spoons
- 1 mixing bowl (optional)
- Microwave or stovetop for grains
Ingredients
Roasted Vegetables:
- 10 ounces Brussels sprouts halved or quartered
- ½ yellow bell pepper diced (~½ cup)
- ¼ large red onion diced (~½ cup)
- 4 teaspoons olive oil
- 1 –1½ teaspoons seasoning blend e.g., Italian seasoning, Everything Bagel, Old Bay
- Salt to taste
- Black pepper to taste
For the Bowls:
- 1½ –2 cups cooked grains brown rice, quinoa, or farro
- ¼ cup prepared hummus plain or garlic flavored
- ¼ cup crumbled feta cheese
- 2 large handfuls fresh baby spinach
- ½ cup grape tomatoes halved or sliced
- 2 teaspoons balsamic vinegar
- 1 small lemon cut into wedges
Instructions
- Prepare the Oven and Equipment: Preheat your oven to 400°F (200°C). If you are using a toaster oven, adjust the rack to the lowest position and set it to the BAKE function. This temperature ensures vegetables roast evenly, developing a caramelized exterior while maintaining their tender interior. Gather your roasting pan or baking sheet, knife, cutting board, and measuring spoons so everything is ready before starting.
- Wash and Prep the Vegetables: Rinse Brussels sprouts, yellow bell pepper, and red onion under cold running water to remove any dirt. Pat dry thoroughly with a clean kitchen towel or paper towel to prevent excess moisture, which can hinder roasting. Trim the stem ends of the Brussels sprouts and cut them in half. If sprouts are large, quarter them for uniform cooking. Dice the yellow bell pepper into approximately ½-inch cubes for even roasting. Chop the red onion into similar-sized pieces, about ½ cup, ensuring consistent texture and cooking time.
- Season the Vegetables: Place the prepared Brussels sprouts, bell pepper, and red onion into a mixing bowl or directly onto the roasting pan. Drizzle evenly with 4 teaspoons of extra virgin olive oil. Sprinkle with 1–1½ teaspoons of your favorite seasoning blend, such as Italian seasoning, Everything Bagel seasoning, or Old Bay. Add salt and freshly ground black pepper to taste. With clean hands or a spatula, toss vegetables gently to ensure they are evenly coated with oil and seasoning. This step maximizes flavor and ensures even roasting.
- Arrange the Vegetables for Roasting: Spread seasoned vegetables evenly in a single layer on the roasting pan. Avoid overcrowding to allow proper caramelization — overcrowding causes steaming instead of roasting. Make sure no vegetables are stacked to ensure consistent texture and golden browning.
- Roast the Vegetables: Place the roasting pan in the oven. Roast for 25–30 minutes, stirring or flipping halfway through, about 12–15 minutes into cooking. This step ensures even browning and flavor development. Roast until Brussels sprouts edges are golden brown and vegetables are tender when pierced with a fork. Bell pepper and onion should be soft and caramelized with deep flavor.
- Prepare the Grain Base: While vegetables roast, cook your choice of grains if not already prepared. Use leftover grains, store-bought cooked grains, or freshly cook 1½–2 cups of brown rice, quinoa, or farro according to package directions. Fluff cooked grains with a fork and keep warm until serving. If reheating, microwave for 1–2 minutes until steaming hot.
- Assemble the Bowls: Divide the cooked grains evenly between two serving bowls. Arrange roasted vegetables generously on top to ensure balanced portions of Brussels sprouts, bell pepper, and onion in each bowl. This layering creates a visually appealing and flavorful base for toppings.
- Add Creamy Hummus and Fresh Toppings: Spoon about 2 tablespoons (¼ cup total) of hummus into each bowl, choosing plain or garlic-flavored for a personalized touch. Sprinkle each bowl with 2 tablespoons (¼ cup total) of crumbled feta cheese. Add two large handfuls of fresh baby spinach to each bowl for vibrant color and nutrition. Scatter sliced grape tomatoes (½ cup total) for freshness and texture contrast.
- Finish with Dressing and Garnish: Drizzle 1 teaspoon of balsamic vinegar over each bowl for tangy brightness. Serve with lemon wedges so diners can squeeze fresh juice over their bowls, enhancing flavor and adding zest. Garnishes add not just flavor, but a beautiful finishing touch that elevates the dish.
- Serve and Enjoy: Serve your Roasted Vegetables and Hummus Bowls warm, directly after assembling, to enjoy maximum freshness and texture. This wholesome, fiber-rich bowl works perfectly for dinner for two, satisfying lunch, or meal prep. Pair with warm pita bread, fresh salad, or a light beverage for a complete, balanced meal experience.
Notes
- For best results, use fresh vegetables rather than frozen. Fresh Brussels sprouts, bell peppers, and onions roast more evenly and develop a sweeter flavor.
- Choose your favorite seasoning blend to customize the flavor. Options like Italian seasoning, za’atar, or smoked paprika work wonderfully.
- The recipe is versatile — swap the grains with couscous, bulgur, or barley for variety.
- For a creamier bowl, add a dollop of tahini or Greek yogurt on top.
- Adjust seasoning before serving, as balsamic vinegar can add extra tang. Taste and balance accordingly.
- This dish is naturally vegetarian and can easily be made vegan by omitting the feta or replacing it with a plant-based alternative.
