Quick Easy Roasted Veggie Bowl (Printer-Friendly)

Enjoy a colorful bowl packed with savory roasted vegetables and creamy hummus, ready in just half an hour.

# What You’ll Need to Cook:

→ Vegetables

01 - 200 g sweet potatoes, peeled and cut into 3 cm cubes
02 - 100 g broccoli florets
03 - 100 g zucchini, sliced into 1 cm rounds
04 - 1 red bell pepper, cut into strips
05 - 1 carrot, peeled and sliced

→ Base & Protein

06 - 100 g quinoa, dry
07 - 240 g classic chickpea hummus (homemade or store-bought)

→ Seasonings & Garnishes

08 - 3 tablespoons extra virgin olive oil
09 - 1 teaspoon smoked paprika
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon garlic powder
12 - 1 tablespoon dried oregano
13 - Salt, to taste
14 - Black pepper, freshly ground, to taste
15 - 1 tablespoon fresh parsley, chopped
16 - 1 teaspoon sesame seeds
17 - Wedges of lemon, for serving

# Steps to Prepare:

01 - Preheat the oven to 220°C. Arrange the cubed sweet potatoes, broccoli, zucchini, bell pepper, and carrot on a baking sheet. Drizzle with olive oil, then sprinkle with smoked paprika, cumin, garlic powder, dried oregano, salt, and pepper. Toss to coat vegetables evenly.
02 - Spread the seasoned vegetables in a single layer. Roast for 25 minutes, rotating the tray and stirring halfway through, until the vegetables are golden and caramelized at the edges.
03 - Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa with 250 ml water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
04 - Divide quinoa among serving bowls. Spoon creamy hummus onto each bowl, spreading over part of the quinoa base. Arrange roasted vegetables over the hummus and grains.
05 - Sprinkle bowls with chopped fresh parsley and sesame seeds. Drizzle with additional olive oil if desired and add lemon wedges on the side. Serve immediately while warm.

# Extra Cooking Tips:

01 - For best texture, cut all vegetables to a consistent size to ensure even roasting.
02 - Roast vegetables uncovered and avoid crowding the pan to promote caramelization instead of steaming.
03 - Quinoa may be swapped with brown rice or cauliflower rice for dietary preferences.
04 - Store leftover components separately in airtight containers for up to 3 days; assemble just before serving for optimal freshness.

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