Roasted Veggie and Hummus Bowls

Short Description

Roasted Veggie and Hummus Bowls are a colorful, nutrient-rich meal that combines creamy hummus, spiced roasted vegetables, and hearty lentils. Perfect for lunch or dinner, these bowls deliver a satisfying balance of flavor, texture, and nutrition.

Why You’ll Love This Recipe

• A nutritious and balanced plant-based meal
• Bursting with flavor from harissa, za’atar, and lemon
• Easy to customize with your favorite vegetables or grains
• Great for meal prep and weekday lunches
• Naturally vegetarian and easily made vegan
• High in fiber and protein for a filling meal
• Includes both cooked and raw components for contrast
• Impressive presentation but simple to prepare
• Gluten-free when served without pita chips
• Delicious warm or at room temperature

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 medium eggplant
• 2 medium red bell peppers
• 1 large zucchini
• 3 tablespoons olive oil
• 2 tablespoons harissa paste
• 4 teaspoons za’atar seasoning
• Salt to taste
• 1 cup dry green or brown lentils
• 3 cups water or vegetable broth
• ¼ teaspoon salt
• 1 cup hummus
• ¼ cup crumbled feta cheese
• ¼ cup chopped kalamata olives
• ¼ cup chopped fresh parsley
• Pickled red onions (optional)
• Pita chips
• 1 lemon, zested and cut into wedges

Directions

1. Preheat the oven to 425°F (220°C).
2. Cut the eggplant into ½-inch thick half-moons, bell peppers into strips, and zucchini into wedges.
3. Toss the eggplant with 1½ tablespoons olive oil, 1 tablespoon harissa paste, and 2 teaspoons za’atar. Spread on a parchment-lined baking sheet and roast for 10 minutes.
4. Toss bell peppers and zucchini with remaining oil, harissa, and za’atar. Add them to the baking sheet after the first 10 minutes and continue roasting for another 15–20 minutes, until vegetables are soft and charred.
5. While vegetables roast, cook the lentils: Combine lentils, water or broth, and ¼ teaspoon salt in a saucepan. Bring to a boil, reduce to a simmer, and cook covered for 15 minutes until tender. Drain if needed.
6. To assemble: Spread ¼ cup hummus in each bowl. Arrange roasted vegetables and lentils around it.
7. Top with feta cheese, olives, parsley, and pickled onions if using. Add pita chips and a lemon wedge. Sprinkle with lemon zest and serve.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• Use quinoa, rice, or farro instead of lentils for the grain component
• Swap harissa for sriracha or chili paste to adjust spice level
• Add grilled chicken, tofu, or chickpeas for more protein
• Make it vegan by omitting feta or using a plant-based alternative
• Include other roasted vegetables like sweet potatoes or carrots
• Add avocado or sun-dried tomatoes for extra richness
• Drizzle with tahini or lemon vinaigrette for added flavor
• Substitute kalamata olives with capers or green olives
• Use store-bought or homemade hummus of any flavor
• Turn it into a wrap by serving everything in flatbread

Storage/Reheating

• Store components separately in airtight containers in the refrigerator for up to 5 days
• Reheat vegetables and lentils in the microwave or a skillet until warm
• Assemble bowls just before serving to maintain freshness and texture
• Hummus and fresh toppings should be added cold after reheating the base
• Avoid freezing for best texture, as vegetables may become mushy

FAQs

Can I use canned lentils?

Yes, canned lentils are a convenient option. Rinse and drain them before adding to the bowls.

Is this recipe vegan?

It is vegetarian by default, but it becomes vegan if you omit the feta cheese or use a plant-based alternative.

Can I make this recipe ahead of time?

Yes, prepare and store each component separately. Assemble when ready to eat for best results.

What if I don’t have za’atar?

You can substitute with a mix of thyme, sesame seeds, and a pinch of sumac or oregano.

Are there other protein options?

Yes, grilled chicken, hard-boiled eggs, chickpeas, or tofu are excellent protein additions.

What vegetables work best for roasting?

Root vegetables like carrots, sweet potatoes, and parsnips roast well and can be used in place of zucchini or eggplant.

How spicy is this dish?

It depends on the amount of harissa used. Reduce it if you prefer a milder taste.

Can I make this gluten-free?

Yes, skip the pita chips or use certified gluten-free chips and ensure the hummus is gluten-free.

Is hummus served hot or cold?

Hummus is typically served cold or at room temperature in this bowl for contrast with the warm veggies.

What’s the best way to reheat leftovers?

Warm the lentils and vegetables in the microwave or skillet, then assemble with fresh toppings.

Conclusion

Roasted Veggie and Hummus Bowls are a flavorful and healthy meal that comes together with ease and flexibility. This dish is perfect for those seeking a nutritious option that’s both satisfying and adaptable. With endless customization possibilities, it’s ideal for weeknight dinners, lunches, or meal prep. Enjoy the rich, roasted flavors balanced with cool, creamy hummus in every bite.

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