Roasted Root Vegetable Hummus Bowl
These roasted root vegetable hummus bowls are super easy to make & healthy to keep you fueled all day. Make this plant-based recipe in under 30 minutes for lunch or dinner.
Root vegetables are in season in the fall/winter time, but that doesn't mean you can't enjoy them in the warmer times of the year too. They last forever in the pantry, are inexpensive, and have tremendous health benefits.
This recipe includes a lot of different root vegetables, but there are others, like:
The Roasted Root Vegetables
To start, preheat the oven to 400° F.
Next, on a large baking sheet add the:
- chopped red onion, cubed Japanese yam or sweet potato, cubed beet, cubed parsnip, sliced carrot, minced garlic (cube veggies into bite-sized pieces)
Then, drizzle with olive oil, salt, and pepper. Give the root vegetables a mix, then bake in the preheated oven for 25-30 minutes or until a fork can easily pierce through the potatoes and beets.
Note: Root veggies cook a lot like potatoes, and like potatoes, you want them to be cooked but not overcooked to the point of mushiness.
While the root veggies are cooking, spread 1/4 of the container of lemon and dill hummus into the bottom of each of the 4 bowls. For an easy way to spread the hummus, use the back of a spoon.
Finally, top the hummus with a scoop of rice, followed by a big scoop of roasted root vegetables. To eat, mix the hummus, rice, and veggies together, or dip each spoonful in the side of hummus for a milder taste.
There are many ways to have root vegetables: in soups, stews, boiled, braised, roasted, grilled, as chips, and fries. How do you prepare root vegetables?
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