Lisa Yarde
Smoky Roasted Vegetable Hummus Bowl
Juicy roasted veggies over creamy hummus
Servings: 4
Calories: 433kcal
Ingredients
- 2 Medium heads broccoli, cut into 2-inch florets
- 1 Medium head cauliflower, cut into 2-inch florets
- 2 Medium red onions, thickly sliced
- 2 tsp Smoked paprika
- ½ tsp Salt
- 2 tbsp Olive oil
- ½ Medium lime, cut into 2 wedges
- 2 cups Hummus
- ¼ cup Fresh parsley leaves, coarsely chopped
- Toast or toasted pita, for serving (optional)
Instructions
- Arrange 2 racks to divide the oven into thirds and heat to 400°F.
- Divide the broccoli, cauliflower, and red onion between 2 rimmed baking sheets. Sprinkle the smoked paprika and salt over all the vegetables, drizzle with the oil, and toss to evenly distribute.
- Divide the broccoli, cauliflower, and red onion between 2 rimmed baking sheets. Sprinkle the smoked paprika and salt over all the vegetables, drizzle with the oil, and toss to evenly distribute.
- Divide the hummus among 4 shallow bowls. Top each with an equal portion of the roasted vegetables, and garnish with the parsley. Serve with toast or toasted pita, if desired.
Notes
Pita option: Upgrade the toast for serving with crispy garlic pita toasts.
Storage: The leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
1 servings per container
- Amount Per ServingCalories433
- % Daily Value *
- Total Fat
20.3g
32%
- Saturated Fat 3.1g 16%
- Sodium 906.7mg 38%
- Total Carbohydrate
51.9g
18%
- Dietary Fiber 19.9g 80%
- Sugars 10.6g
- Protein 22g 44%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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