With rainbow carrots, butternut squash, sweet potatoes and chickpeas, Roasted Vegetable Hummus Quinoa Bowls put sheet pans to work for a healthy vegan meal.
Maybe it’s because we just entered a new decade, but I’ve been doing a lot of reminiscing in the last few weeks.
My mind has going back even beyond the last 10 years.
I know I’m not the only one experiencing this. Chatting with a friend, we both agreed that it’s mind-boggling how many different things have happened.
Time goes so fast. I wouldn’t mind slowing down—at least a little bit.
It’s funny that what seemed like such a big deal in the moment, whether good or bad, doesn’t always mean that much in the long run.
Actually those little, insignificant moments are what you think about more often.
Lately I’ve had food memories on the brain, specifically from when we lived in London.
Thinking about my favorite markets and meals has made me happy and hungry.
London is a very expensive city. When my husband and I lived there, the 2 to 1 exchange rate didn’t help either.
We loved to eat out exploring different neighborhoods, but we quickly learned that the options for so-called cheap eats were often much better than pricier restaurants.
A fast-casual spot that we absolutely loved was Hummus Brothers. The concept was simple: a bowl of hummus with a special topping of your choice right in the center of the bowl—served with pita, of course.
Those toppings included, veggies, meat, poultry and beans.
I’m sad to say Hummus Brothers closed a few years ago, but I credit that restaurant with making me think of hummus as way more than just a dip or spread.
How To Make Roasted Vegetable Hummus Quinoa Bowls
It’s probably pretty obvious that Hummus Brothers inspired these roasted vegetable hummus quinoa bowls. Just with a different ratio of hummus to toppings.
I start by scattering rainbow carrots, butternut squash and sweet potatoes across a sheet pan and tossing then in olive oil, salt and pepper.
On another pan I roast chickpeas.
While the oven is full, I whip up a batch of quinoa on the stove. It might be jus for looks, but I buy tri-colored quinoa when I can find it.
Once I have finished cooking the veggies and grains, and the chickpeas are crispy, I spoon them into bowls and layer on a big scoop of hummus and sprinkle on chopped chives.
You can use the hummus flavor of your choice.
I like organizing the roasted vegetable hummus quinoa bowls by ingredient because it makes it just that much more satisfying to mix it all together before digging in.
Roasted Vegetable Hummus Quinoa Bowls
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: Serves 4–6 1x
1 pound rainbow carrots, peeled and sliced into 1/4-inch thick rounds
1 butternut squash, peeled, halved lengthwise, deseeded and diced
1 medium sweet potato, peeled and diced
3 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1–15 ounce can chickpeas, drained and rinsed
2 cups water
1 cup quinoa
1–1/2 cups hummus
1 tablespoon minced chives
Preheat oven to 400 degrees F with two racks positioned in the center of the oven.
Toss the carrots, squash and sweet potatoes in 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread into a single layer on two sheet pans.
Toss the chickpeas with 1 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and spread into a single layer on another sheet pan. Roast the vegetables and chickpeas for 25-30 minutes until the vegetables are tender and the chickpeas are crispy and golden brown.
While the vegetables and chickpeas are in the oven, cook the quinoa. Bring the water and quinoa to a boil. Reduce heat, cover and simmer for 12 minutes until the quinoa is tender and the water has been absorbed. Fluff with a fork.
Spoon the vegetables, chickpeas and quinoa into bowls. Top with about 1/4 cup hummus and sprinkle with chives.