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Roasted Vegetable Hummus Bowls

Roasted Vegetable Hummus Quinoa Bowls

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: Serves 4-6 1x


With rainbow carrots, butternut squash, sweet potatoes and chickpeas, roasted vegetable hummus quinoa bowls put sheet pans to work for a healthy vegan meal.


  • 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
  • 115 ounce can chickpeas, drained and rinsed
  • 2 cups water
  • 1 cup quinoa
  • 11/2 cups hummus
  • 1 tablespoon minced chives


  1. Preheat oven to 400 degrees F with two racks positioned in the center of the oven.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the vegetables, chickpeas and quinoa into bowls. Top with about 1/4 cup hummus and sprinkle with chives.