Hummus bowls are a great way to add more vegetables to your diet and make a tasty vegetarian lunch or light dinner! Made with fresh and roasted veggies, quinoa, and beetroot hummus.
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Are you ready to put that beetroot hummus to good use?
The best hummus bowl
These hummus bowls are extremely customizable to your taste or to use up whatever you have on hand. I love how many colors and textures you get with this recipe, and it’s naturally gluten-free!
This is a great combination of healthy and comforting. If you skip the roasted cauliflower or happen to have some leftover in the fridge, you can throw this together in a matter of minutes.
I highly recommend using a warm pita as your fork, or in combination with your fork to make it kind of a dip/sandwich/finger food situation. You could also spread the hummus right on the pita and top with everything else, kind of like my rainbow feta flatbread!
I also recommend you follow the instructions for how to cook the individual components, but when it comes to putting the bowl together feel free to use your own judgment on quantities. A handful of arugula will do, there’s no real need to measure that for example.
Ingredients
- Beet hummus
- Quinoa
- Carrots
- Roasted beets
- Cauliflower
- Chickpeas
- Arugula
- Feta
- Microgreens
- Olive oil
- Za’atar
- Pita bread
How to make hummus bowls
- Arrange the cauliflower in a single layer on a large, rimmed baking sheet and toss with 1 tablespoon olive oil and the za’atar. Bake at 400ºF for 15 minutes.
- Stir the cauliflower and move it over to one side of the pan. To the other side, add the chickpeas and toss with 1 tablespoon olive oil. Return to the oven for 30 minutes, stirring the cauliflower and chickpeas once.
- In a shallow bowl or rimmed plate, spread ¼ cup hummus along the bottom. Top with cooked quinoa, shredded carrots, cauliflower, chickpeas, beets, arugula, microgreens, and feta. There’s really no need to measure these ingredients, just add them to your preference.
- Serve with warmed pita bread if desired.
Top tips and questions
How to cook quinoa
I have posts on both how to cook quinoa on the stovetop and how to cook quinoa in the instant pot. Either way it’s easy to do and ready in about 20 minutes. Be sure to visit those posts for all the details.
How do you make beetroot hummus?
Beet hummus is basically classic hummus with beets added. You can check out my beetroot hummus recipe to learn exactly how to do it.
I recommend roasting a couple extra beets when you’re making the hummus so you can add them to this bowl. The number of beets generally sold in a bunch are the perfect amount for making hummus and a hummus bowl.
How to roast beets
If you didn’t cook the beets to make the hummus, you can roast them in a 400ºF oven, wrapped tightly in foil, for 60 minutes or until tender when pierced with a fork. Once cool enough to handle, use your hands to remove the skin of the beet.
Keep in mind, the red juice from beets will stain clothes and hands easily. I usually use disposable gloves to prevent staining my hands.
How do you make carrot shreds?
I use this tool (affiliate link) to make carrot shreds, but you could also use a regular vegetable peeler or spiralizer to make long ribbons, slice them with a knife, use a box grater, or purchase pre-shredded carrots.
Are chickpeas garbanzo beans?
Yes, chickpeas and garbanzo beans are the same thing. You can use them interchangeably in this recipe.
What is za’atar?
The za’atar sold in America is generally a spice mixture that includes the spice za’atar and may contain oregano, toasted sesame seeds, sumac, and salt among other spices. You can find it in with the spices in the grocery store.
If you don’t have za’atar, feel free to substitute it with ¾ teaspoon salt and ½ teaspoon pepper. As with most spices and spice blends, it’s a good idea to check the label if you’re concerned about gluten.
What are microgreens?
Microgreens are seedlings that can be taken from a variety of vegetables. I usually use radish microgreens because I enjoy the size and texture of that variety, but you can use any kind available to you.
Microgreens add a boost of nutrients and can add a pretty pop of color to your meal similar to how you might use herbs.They are becoming more readily available at grocery stores and farmer’s markets.
Is this recipe good for meal prep?
This is a great meal prep meal, but I recommend keeping the leafy greens separate from the other ingredients until you’re ready to eat. The roasted chickpeas will lose some of their crispiness if not enjoyed right away, but they’ll still have a great flavor and texture.
Are hummus bowls healthy?
Hummus bowls are a healthy option thanks to the plant based protein, fiber, and nutrients you’ll get from hummus, fresh veggies, and whole grains. Of course, healthy means different things to different people, so it’s up to you to decide if hummus bowls fit into your idea of a healthy diet.
Tips for customizing hummus bowls
- Leave off the cheese to make them vegan
- Use plain hummus or store bought hummus
- Add whatever leftover roasted veggies you have on hand
- Add fresh diced cucumbers, red onion, and tomatoes
- Swap the quinoa for your other favorite grain such as bulgur, rice, or farro
- Meat eaters can add cooked, shredded chicken
More vegetarian recipes
- Beetroot Hummus
- Basic Hummus
- High Protein Fresh Vegan Salad with Hummus
- Cheesy Hummus and Veggie Panini
- Loaded Hummus
- White Bean Hummus and Veggie Wrap
- Hummus Stuffed Pitas
- Vegetarian Autumn Grain Bowl
- Vegan Tempeh Buddha Bowl
- Mediterranean Buddha Bowl
- Roasted Sweet Potato and Bulgur Bowl
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Hummus Bowls
Ingredients
- 2 beets, stems and roots removed, or pre-cooked beets cubed
- 1 head cauliflower, cut into bit size florets
- 2 tablespoons olive oil, divided
- 1 tablespoon za’atar
- 15 ounces canned chickpeas, rinsed, drained, and patted dry
- 1 cup beet hummus
- 3 cups cooked quinoa
- 2 carrots, shredded
- 2 cups arugula
- ⅔ cup microgreens
- 4 ounces crumbled feta cheese
- Pita bread, warmed, (optional)
Instructions
- Preheat the oven to 400ºF.
- If you don’t have cooked beets on hand, wrap each one tightly in aluminum foil and place in the oven for 60 minutes or until tender when unwrapped and pierced with a fork.
- Meanwhile, arrange the cauliflower in a single layer on a large, rimmed baking sheet and toss with 1 tablespoon olive oil and the za’atar. Place in the oven with the beets and cook for 15 minutes.
- Stir the cauliflower and move it over to one side of the pan. To the other side, add the chickpeas and toss with 1 tablespoon olive oil. Return to the oven for 30 minutes, stirring the cauliflower and chickpeas once.
- In a shallow bowl or rimmed plate, spread ¼ cup hummus along the bottom. Top with cooked quinoa, shredded carrots, cauliflower, chickpeas, beets, arugula, microgreens, and feta. There’s really no need to measure these ingredients, just add them to your preference.
- Serve with warmed pita bread if desired.
Notes
Tips for customizing hummus bowls
- Leave off the cheese to make them vegan
- Use plain or store bought hummus
- Add whatever leftover roasted veggies you have on hand
- Add fresh diced cucumbers, red onion, and tomatoes
- Swap the quinoa for your other favorite grain such as bulgur, rice, or farro
- Meat eaters can add cooked, shredded chicken
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