Roasted Veggie & Hummus Quinoa Bowls

Roasted Veggie & Hummus Quinoa Bowls

Julia

These Roasted Veggie & Hummus Quinoa Bowls are the ultimate celebration of wholesome, plant-based eating. Fluffy quinoa serves as the perfect base for an array of colorful roasted vegetables—think caramelized sweet potatoes, tender broccoli, vibrant bell peppers, and earthy chickpeas—all brought together with generous dollops of creamy hummus. The roasting process transforms humble vegetables into sweet, savory, and slightly crispy bites that contrast beautifully with the soft quinoa and silky hummus.

This recipe embodies the modern grain bowl trend that has taken healthy eating by storm, drawing inspiration from Mediterranean and Middle Eastern cuisines where hummus and roasted vegetables reign supreme. The beauty of this dish lies in its versatility—you can easily swap in whatever seasonal vegetables you have on hand, making it a year-round favorite that never gets boring. The quinoa provides complete protein, while the vegetables offer fiber and antioxidants, and the hummus adds healthy fats and additional protein.

What makes these bowls truly special is their incredible balance of textures and flavors. The nutty quinoa, caramelized vegetables with crispy edges, and creamy hummus create a symphony in every bite. A drizzle of tahini sauce or a squeeze of fresh lemon juice adds brightness, while optional toppings like fresh herbs, seeds, or a sprinkle of za'atar bring extra dimension. Whether you're meal prepping for the week or looking for a satisfying weeknight dinner, these bowls deliver nutrition and flavor in equal measure.

Perfectly suited for a gluten-free lifestyle, this dish proves that eating well doesn't mean sacrificing taste or satisfaction. It's hearty enough to fuel your evening yet light enough to leave you feeling energized rather than weighed down. Plus, with minimal cleanup and straightforward techniques, it's an accessible recipe for cooks of all skill levels.

Julia

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

45 minutes
None servings
425 calories
Fat 14.00g
Carbs 62.00g
Protein 15.00g

Ingredients

1 cupquinoa, rinsed
2 cupswater or vegetable broth
1 largesweet potato, peeled and diced into 1/2-inch cubes
2 cupsbroccoli florets, cut into bite-sized pieces
1 largered bell pepper, diced into 1-inch pieces
1 mediumred onion, cut into wedges
1 can (15 oz)chickpeas, drained, rinsed, and patted dry
3 tbspolive oil
1 tspgarlic powder
1 tsppaprika
1/2 tspcumin
1 tspsalt, divided
1/2 tspblack pepper
1 cuphummus, store-bought or homemade
1/4 cupfresh parsley, chopped (optional)
1 wholelemon, cut into wedges (optional)
2 tbsptahini sauce (optional)
1 tbspsesame seeds (optional)

Equipment

Cutting board
Parchment paper
Oven
medium saucepan with lid
large mixing bowl
fork
chef's knife
serving bowls
fine-mesh strainer
measuring cups and spoons
two large baking sheets
spatula or wooden spoon

Anti-Inflammatory Diet

Packed with anti-inflammatory ingredients like olive oil, colorful vegetables, quinoa, and chickpeas, which help reduce inflammation and support overall health.

Clean Eating

Embodies clean eating principles with whole, minimally processed ingredients like fresh vegetables, quinoa, chickpeas, and homemade or high-quality store-bought hummus.

Flexitarian Diet

An excellent flexitarian recipe that centers on plant-based ingredients while being flexible enough to accommodate occasional protein additions if desired.

Gluten-Free Diet

Naturally gluten-free, using quinoa as a safe, nutritious grain alternative and featuring whole food ingredients that contain no gluten-containing grains.

Mediterranean Diet

Perfectly aligned with Mediterranean Diet principles, featuring olive oil, vegetables, whole grains (quinoa), legumes (chickpeas), and plant-based proteins, emphasizing fresh, unprocessed ingredients.

Plant-Based Diet

This recipe is 100% plant-based, featuring quinoa, roasted vegetables, chickpeas, and hummus as protein sources without any animal products. It provides a balanced, nutrient-dense meal that meets all plant-based diet requirements.

Vegan Diet

A perfect vegan recipe that excludes all animal products, using plant proteins like quinoa, chickpeas, and hummus, and featuring a variety of roasted vegetables for complete nutrition.

Vegetarian Diet

Ideal for vegetarian diets with its protein-rich quinoa, chickpeas, and hummus, offering a complete meal without any meat, fish, or seafood.

Instructions

1

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.

2 min
2

Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for about 30 seconds to remove any bitter coating.

1 min
3
5 min

In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over high heat.

4
15 min

Once boiling, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.

5

While the quinoa cooks, prepare your vegetables. Place the diced sweet potato, broccoli florets, bell pepper, red onion wedges, and chickpeas in a large mixing bowl.

6

Drizzle the vegetables and chickpeas with 3 tablespoons of olive oil, then sprinkle with garlic powder, paprika, cumin, remaining 3/4 teaspoon salt, and black pepper.

7

Toss everything together with your hands or a large spoon until all vegetables and chickpeas are evenly coated with oil and seasonings.

1 min
8

Spread the seasoned vegetables and chickpeas in a single layer across the two prepared baking sheets, making sure not to overcrowd them so they roast rather than steam.

2 min
9

Place both baking sheets in the preheated oven and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized with crispy edges.

28 min
10

When the quinoa is done cooking, remove from heat and let it sit covered for 5 minutes, then fluff with a fork to separate the grains.

5 min
11

To assemble the bowls, divide the quinoa among four serving bowls as the base.

1 min
12

Top each quinoa base with a generous portion of the roasted vegetables and chickpeas, arranging them attractively around the bowl.

1 min
13

Add 3-4 tablespoons of hummus to each bowl, placing dollops on top of the vegetables or creating a well in the center.

1 min
14

Garnish with fresh chopped parsley, a drizzle of tahini sauce, sesame seeds, and lemon wedges on the side for squeezing over the bowl before eating.

1 min
15

Serve immediately while the vegetables are warm and the quinoa is fluffy. Store any leftovers in airtight containers in the refrigerator for up to 4 days.

Frequently Asked Questions