Roasted Veggie & Hummus Bowl

A colourful and comforting bowl with roasted vegetables, chickpeas, creamy hummus and crunchy pumpkin seeds, finished with a fresh lemon dressing.

PREP TIME

15 min

COOK TIME

30 min

SERVINGS

2

DIFFICULTY

Easy

NUTRU NUTRITION SNAPSHOT

What’s inside your bowl.

Estimated nutrition per serving, based on the ingredients and quantities used in this recipe.

Calories

471 kcal

Protein

16 g

Carbs

67 g

Fat

18 g

Fibre

16 g

Sugars

19 g

Salt

0.6 g

INGREDIENTS

For 2 servings

FOR THE BOWL

300 g sweet potato, cut into cubes
150 g courgette, sliced
150 g red bell pepper, sliced
120 g cooked chickpeas, drained
80 g mixed leafy greens
100 g cherry tomatoes, halved
80 g hummus
10 g pumpkin seeds
10 g fresh parsley
15 ml extra virgin olive oil
1 tsp smoked paprika
½ tsp ground cumin
Salt & freshly ground black pepper

LEMON DRESSING

15 ml fresh lemon juice
5 ml extra virgin olive oil
7 g honey
5 g Dijon mustard
1–2 tsp water
Freshly ground black pepper

METHOD

1. Prepare the vegetables
Preheat the oven to 200°C. Peel and cube the sweet potato, slice the courgette and red pepper, then drain and rinse the chickpeas.

2. Season & roast
Place the sweet potato, courgette, red pepper and chickpeas on a large baking tray. Drizzle with 15 ml olive oil, sprinkle with smoked paprika and cumin, season with salt and black pepper, then toss well.

3. Cook until golden
Roast for around 25–30 minutes, turning halfway through, until the vegetables are tender and lightly caramelised.

4. Make the dressing
Whisk together the lemon juice, 5 ml olive oil, honey and Dijon mustard. Add a little water to reach your preferred consistency and season with black pepper.

5. Build the bowls
Divide the leafy greens between two bowls. Add the roasted vegetables and chickpeas, cherry tomatoes and hummus.

6. Finish & serve
Drizzle with the lemon dressing, then scatter over the pumpkin seeds and fresh parsley. Serve while the roasted vegetables are still warm.

WHY IT’S GOOD FOR YOU 🌿

Plant-powered nutrition
Chickpeas and hummus provide plant-based protein alongside a variety of vegetables and seeds.

Fibre from whole plant foods
Sweet potato, chickpeas, vegetables and seeds contribute fibre as part of a varied and balanced diet.

Unsaturated fats
Extra virgin olive oil, hummus and pumpkin seeds provide predominantly unsaturated fats.

A colourful mix of vegetables
Sweet potato, red pepper, courgette, tomatoes and leafy greens bring a variety of flavours, textures and nutrients to one bowl.

NUTRU TIP 🌿

Make it your own.
Roast a double batch of the vegetables and chickpeas and keep the extra portion in the fridge for an easy lunch the next day. For a different flavour, swap the hummus for beetroot hummus or add a squeeze of fresh lemon just before serving.

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Creamy Roasted Pumpkin Soup

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