Roasted Vegetables and Hummus Bowls

With this easy Roasted Vegetables and Hummus Bowls recipe, you can make your own grain bowls at home, just the way you want! Top hearty grains with savory roasted Brussels sprouts, nutty hummus, and more for a nutritious and filling vegetarian meal for two.

Two tan bowls with grains and roasted vegetables with a bottle of balsamic vinegar.

These Roasted Vegetables and Hummus Bowls are a popular go-to dinner in our house. Healthful, colorful, flavorful…they’ve got all the ‘fulls’ in one big bowl of yum!

The ingredient lineup is a little basic which makes them super easy to customize and great for cleaning out the fridge.

Here’s a quick rundown of what you’ll need:

  • nutritious veggies (brussels sprouts, peppers, and onions)
  • cooked brown rice 
  • salty feta cheese
  • something leafy (spinach is my fav)
  • sweet grape tomatoes
  • a fat scoop of creamy hummus
  • and tangy balsamic vinegar

Hummus bowl ingredients and chopped brussels sprouts, red onion, and bell pepper on a sheet pan.

Tips For Making Hummus Veggie Bowls

Vegetable Options: If sprouts aren’t your thing, you can swap them for chopped cauliflower, sweet potatoes, or make a batch of roasted frozen broccoli instead. Just toss on some oil, a few generous shakes of your favorite seasoning blend, and get roasting. 

Roasted brussels sprouts, yellow bell pepper, and red onion on a sheet pan.

Hummus Varieties: You want the hummus to add to the flavor of the bowl without overpowering the other ingredients. We like to use a plain or garlic hummus but roasted red pepper is yummy too.

Grains: While nothing beats a fresh batch of brown rice it does take a while to cook. So I always keep a few bags of pre-cooked brown rice in the pantry or freezer. They can be warmed up in minutes and are pretty tasty for a shortcut item. Leftover farro, bulgar, or instant pot mini quinoa are good options too.

Pantry Suggestions: There are lots of cool pantry staples you could toss in these bowls. If you’re looking to create a vegan-friendly option, Kalamata olives work great as a swap for the feta. Chickpeas, canned artichokes, sun-dried tomatoes, walnuts, and Pepperoncini slices would also make worthy additions (though probably not all at once). 

Veggie hummus bowls on a white table with forks and a bottle of balsamic.

Lastly, if I’m feeling extra and have half a cucumber to use up, I’ll throw together a batch of this refreshing tzatziki sauce for two and pile it on!

Two tan bowls with grains and roasted vegetables with a bottle of balsamic vinegar.

Roasted Vegetables and Hummus Bowls

Yield: 2 Bowls
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A flavorful vegetarian dinner for two loaded with roasted vegetables, hummus, and hearty grains. 


Roasted Vegetables:

  • 10 ounces Brussels Sprouts, halved or quartered if larger
  • Half a Yellow Bell Pepper, diced (about 1/2 cup)
  • 1/4 a Large Red Onion, diced (about 1/2 cup)
  • 4 teaspoons Olive Oil
  • 1 to 1½ teaspoons of Your Favorite Seasoning Blend (like Trader Joe’s 21 Seasoning Salute, Everything Bagel Seasoning, Old Bay, or Italian Seasoning)
  • Salt and Pepper, to taste

For The Bowls:

  • 1½ to 2 Cups Cooked Grains (Like brown rice, quinoa, or farro)
  • 1/4 cup Prepared Hummus (plain or garlic flavored)
  • 1/4 cup Crumbled Feta Cheese
  • 2 Large Handfuls Fresh Baby Spinach
  • 1/2 cup Grape Tomatoes, sliced
  • 2 teaspoons Balsamic Vinegar
  • 1 small lemon, sliced into wedges


  1. Preheat your oven or toaster oven to 400°F. If using a toaster oven, adjust the rack to the bottom position and select the BAKE setting.
  2. Place the Brussels sprouts, bell pepper, and onion on a roasting pan. Drizzle with oil and sprinkle over seasoning, salt, and pepper. With clean hands, toss to coat evenly. Arrange veggies in a single layer on the pan.
  3. Roast vegetables until browned and fork-tender, about 25 to 30 minutes, stirring or flipping the veggies halfway through cooking.
  4. Once the roasted vegetables are ready, warm the grains in the microwave and divide it into two bowls. Top with roasted vegetables, hummus, feta cheese, spinach, and tomatoes. Drizzle with balsamic vinegar, serve with lemon wedges, and dig in!
Nutrition Information:
Yield: 2 Serving Size: 1 Bowl
Amount Per Serving: Calories: 469Total Fat: 22.1gSaturated Fat: 5.3gCholesterol: 17mgSodium: 416mgCarbohydrates: 61.3gFiber: 13gSugar: 7.7gProtein: 16.5g

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