10/13/2026
🌿 Table Ready Tuesday 🌿
FALL IS HERE, and what better way to celebrate than a roasted veggie and hummus bowl for all your fall get-togethers! 🍂
Roasted Veggie and Hummus Bowl 💛
Ingredients:
1 cup (170 g) cooked quinoa, rice, or farro
1 zucchini, sliced
1 red bell pepper, sliced
1 carrot, sliced
1 tablespoon olive oil
Salt and pepper, to taste
½ cup (120 g) hummus
2 tablespoons toasted pumpkin seeds or sesame seeds
1 tablespoon lemon juice
Fresh parsley or cilantro, for garnish
Directions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Arrange the zucchini, bell pepper, and carrot slices on the sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
Roast for 20–25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
While the veggies roast, prepare your base of quinoa, rice, or farro according to package directions if not already cooked.
To assemble the bowls, divide the grain base into serving bowls.
Add a generous scoop of hummus to each bowl, then top with the roasted vegetables.
Drizzle with lemon juice, sprinkle with pumpkin or sesame seeds, and garnish with fresh parsley or cilantro. Serve warm or at room temperature for a nourishing, plant-powered meal.
Stop by Arcadia Farmer's Market General Store - Edmond or Arcadia to pick up farm-fresh produce, EVOO by OklaTalian, seasoning by Orton's House Seasonings, and fresh bread by Route 66 Bake Shop LLC and Bake House Bakery. YUMMM 😋
Thank you, Recipes by Rosie!
