A customizable bowl full of roasted veggies and topped with a homemade roasted red bell pepper hummus and roasted garlic sauce.

When I’m craving lots of veggies, my go-to is this Roasted Veggie Hummus Bowl with Roasted Garlic Sauce.

It’s full of anti-inflammatory ingredients, which are good for the skin and for the immune system too. 

The beauty with any veggie-loaded bowl is that you can customize it to your liking. This recipe calls for cauliflower and carrots. But, it’s a great opportunity to use whatever is left over in your fridge.

If you’re in a time crunch, skip the homemade hummus and use a store-bought variety instead.

One thing I wouldn’t skip is the homemade garlic-tahini dressing. Roasted garlic gives it a punch without being super overpowering, while the addition of creamy tahini makes it absolutely addictive.

So the next time you have a fridge full of veggies or just a craving for something plant-based, give this recipe a go.

You’re going to love it… Enjoy! 

Key Ingredients for Vegetarian Mediterranean Bowl 

This bowl is what you want to make of it. If you’re trying to get dinner on the table ASAP, use store-bought hummus. Here’s a rundown of the key ingredients you’ll need. 

• Veggies: You can make these bowls with just about any variety and combo of veggies. Here, I opted for cauliflower and carrots, but broccoli, zucchini, sweet potatoes, or squash would be delicious as well. 
• Spices: To give the veggies a little something-something, I top them with a blend of smoked paprika, cumin, paprika, salt, and pepper.
• Chickpeas: Be sure to drain and rinse before adding them to the food processor for the hummus.

• Roasted Red Peppers: Keep a jar of these on hand to liven up any veggie. They’re delicious in hummus and give the spread a nice orange-red color too. 
• Garlic: Roasting garlic in the oven brings out its sweetness and is a delicious way to spice up an everyday salad dressing. Keep this garlic-tahini sauce on hand for all your salads. 
• Tahini: Tahini is a key ingredient in hummus. It’s also a great ingredient to use for those with nut allergies since it’s just made of sesame seeds.

• For assembly, fill the base of each bowl with some mixed greens and top with pickled red onion for a sharp contrast and bite. Some sliced avocado, a sprinkle of hemp seeds, and a handful of herbs like cilantro.

How to Make Vegetarian Hummus Bowls

Preheat the oven to 425°F.

Roast the veggies

Toss the cauliflower florets and carrots with the smoked paprika, cumin, paprika, salt, pepper, and enough olive oil to lightly coat them. Add everything to a sheet pan. 

Add the garlic to the sheet pan and drizzle with olive oil.

Roast for 25 minutes, then remove the garlic. Toss the cauliflower and carrots, and continue to roast for about 15 minutes.

Make the sauce

While the veggies finish roasting, make the sauce. Add the roasted garlic to a food processor with the olive oil, tahini, honey, lemon, salt, and pepper to a food processor and process until completely mixed. 

Make the hummus

Using the same food processor, make the hummus. Combine the canned chickpeas (drained and rinsed), roasted red pepper, olive oil, tahini, lemon juice, salt, and cumin and process until smooth. Note, you may need to add more salt or olive oil. 

Assemble

Once the veggies have roasted, plate and garnish with a scoop of the roasted red pepper hummus, drizzle with the garlic sauce, and top with hemp seeds and cilantro. Enjoy!

More Plant-Based Meals You’ll Love:  

• Warm Winter Harvest Salad with Roasted Shallot Dressing
• Crispy Wild Rice Harvest Salad
• Broccoli Crunch Salad with Creamy Almond Butter Dressing
• Southwestern Micro-Chopped Salad with Cilantro Lime Dressing
• Gluten-Free Creamy Lemon Orzo