Delicious Beet Hummus Veggie Bowl

If you ask me, beet hummus bowls are one of the best lunch ideas around.

This colorful bowl brings together creamy homemade beet hummus with fresh vegetables and crunchy toppings. The earthy sweetness of roasted beets gives regular hummus a fun twist, while keeping all that protein-packed goodness we love.

I like to load mine up with cucumbers, carrots, and whatever greens I have in the fridge. A sprinkle of seeds and a drizzle of olive oil make each bowl feel special, even on busy weekdays.

It’s the kind of meal that keeps you feeling good all afternoon, perfect for those days when you want something both healthy and satisfying.

What Kind of Beets Should I Use?

For this vibrant hummus bowl, you’ll want to look for fresh, firm beets with smooth skin and deep red coloring. Regular red beets are the most common choice and work perfectly here, though golden beets could also work if you don’t mind a different color in your final dish. When shopping, pick medium-sized beets (about the size of a tennis ball) since they’re usually more tender than larger ones and cook more evenly. If you’re in a time crunch, pre-cooked beets from the produce section will work too – just avoid the pickled variety since they’ll throw off the flavor balance of your hummus bowl.

Options for Substitutions

This colorful bowl is super adaptable and you can make several swaps based on what you have in your kitchen:

• Bell peppers: Any color bell pepper works great here. You can also swap in other roasting-friendly veggies like zucchini chunks or brussels sprouts.
• Sweet potato: Regular potato, butternut squash, or pumpkin chunks make good alternatives. Just adjust roasting time as needed – squash might cook a bit faster.
• Cauliflower: Broccoli works just as well, or try romanesco for something different. They’ll need similar cooking times.
• Beetroot: While beetroot gives this bowl its signature color and flavor, you can skip it in the roasted veggies if you’re using beet hummus. If not using beet hummus either, consider adding more colorful veggies like purple carrots.
• Pita bread: Feel free to serve with naan, flatbread, or even tortillas. For a low-carb option, use lettuce wraps.
• Coriander: Not everyone loves coriander – parsley or mint make fresh alternatives.
• Seeds: Any seeds or nuts work well – try pumpkin seeds, sesame seeds, or chopped almonds for crunch.

Watch Out for These Mistakes While Roasting

The biggest challenge when roasting vegetables for this bowl is overcrowding the pan, which leads to steaming instead of roasting – make sure to spread your veggies in a single layer with some space between them for proper caramelization. A common mistake is cutting your vegetables in different sizes, causing uneven cooking – try to keep your sweet potato, beet, and pepper chunks roughly the same size (about 1-inch pieces) so they cook at the same rate. The third crucial error to avoid is not patting your vegetables completely dry before roasting, as excess moisture will prevent them from getting that beautiful golden-brown exterior – take an extra minute to thoroughly dry them with a clean kitchen towel. For the best results, toss your vegetables halfway through roasting and don’t be tempted to pull them out too early – they’re done when you can easily pierce them with a fork and they have nicely browned edges.

What to Serve With Beet Hummus Veggie Bowls?

These colorful veggie bowls are already pretty filling on their own, but there are some great ways to round out the meal! A side of warm quinoa or brown rice adds some nice heartiness and soaks up any extra hummus goodness. If you’re looking for some extra protein, grilled chicken or crispy falafel balls work really well with these Mediterranean flavors. I like to serve some extra warm pita bread or fluffy naan on the side – they’re perfect for scooping up any leftover hummus and roasted veggies.

Storage Instructions

Keep Fresh: This veggie bowl stays good in the fridge for about 3-4 days. Store the roasted veggies and hummus separately in airtight containers. I like to keep the seeds and fresh coriander separate too, so they stay crunchy and fresh when I’m ready to eat.

Meal Prep: You can roast all the veggies ahead of time on meal prep day! Once cooled, portion them into containers and keep the hummus in a separate container. When you’re ready to eat, just assemble your bowl and add the fresh toppings. The pita bread is best kept at room temperature in a bread bag or wrapped in foil.

Pack: For lunch on the go, pack the components in separate sections of your lunch container. This keeps everything fresh and prevents the hummus from making the veggies soggy. Add the seeds and herbs just before eating for the best texture and flavor.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-500
• Protein: 8-12 g
• Fat: 20-25 g
• Carbohydrates: 60-70 g

Ingredients

• 1 medium yellow bell pepper, chunked
• 1 red bell pepper, chunked
• 1 medium carrot, thickly cubed
• 1 medium sweet potato, chunked
• 1 medium cauliflower, broken into florets
• 1 medium beetroot, chunked*
• 2-3 tablespoons extra virgin olive oil
• Salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 tablespoons lemon juice or juice from 1 lime
• 1 teaspoon smoked paprika (optional)
• Roasted beetroot hummus (check source for complete recipe)
• Pita bread
• Freshly chopped coriander for garnish
• Seeds like sunflower or melon

Step 1: Prepare the Oven and Baking Tray

Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit).

Line a baking tray with parchment paper or use a sheet pan to prevent sticking and make for easy cleanup.

Step 2: Season and Roast the Vegetables

In a large mixing bowl, combine your choice of assorted vegetables with olive oil and salt.

Mix well to ensure all the veggies are evenly coated.

Transfer the seasoned vegetables onto the prepared baking tray, spreading them out in a single layer.

Place the tray in the preheated oven and let the vegetables cook, bake, or roast for 20-25 minutes until they are tender and slightly caramelized.

Step 3: Finish the Roasted Vegetables

Once roasted, transfer the vegetables to a large bowl.

Toss them with freshly squeezed lemon juice and a dash of cumin powder to enhance the flavors.

Taste and adjust with more salt if needed.

For an extra kick, consider sprinkling some paprika.

Set the seasoned roasted veggies aside while you prepare the rest of the dish.

Step 4: Assemble the Beetroot Hummus Bowls

Take individual serving bowls and spread a generous layer of homemade beetroot hummus at the base.

Add a portion of the roasted vegetables on top of the hummus.

For added freshness, sprinkle the dish with freshly chopped coriander.

For a delightful crunch, consider adding some seeds of your choice, such as sunflower or pumpkin seeds.

Step 5: Serve and Enjoy

Serve the beetroot hummus bowls with warm pita bread on the side.

This not only complements the dish but also acts as a perfect vessel for scooping up the hummus and veggies.

Enjoy this colorful, nutritious, and savory meal!