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50 min | Serves 2

SMOKY ROASTED VEGGIE HUMMUS BOWL

Smiling woman with long brown hair wearing a navy blazer and gold jewelry against a black background, conveying a professional and approachable tone.
Issy Panettieri

Founder & Naturopath

A warming, fibre-rich bowl of smoky roasted broccoli, cauliflower, and red onion served over creamy hummus.

This bowl is a simple way to get a generous serve of cruciferous vegetables. Wonderful for digestion, liver support, and steady energy. Roasting brings out their natural sweetness, balanced by smoked paprika and a squeeze of fresh lime.

Ingredients

2 medium broccoli heads, cut into bite-sized florets

1 medium head of cauliflower, cut into bite-sized florets

2 medium red onions, thickly sliced

2 tsp smoked paprika

½ tsp salt

2 tbsp extra virgin olive oil

½ medium lime, cut into 2 wedges

2 cups of hummus

¼ cup fresh parsley leaves, coarsely chopped

Toast or toasted pitta for serving (optional)

Method

Preheat oven to 200°C.

Arrange the veggies on a lined baking sheet. Drizzle with olive oil, salt, and smoked paprika, and distribute evenly.

Roast until tender (approx. 40 minutes).

Remove from the oven and squeeze over the lime.

Divide the hummus into 2 shallow bowls, top with half of the roasted veggies each, then garnish with parsley.

Tips

Serve with warm toasted pitta for a more substantial meal. Leftover roasted veggies keep well in the fridge for 2–3 days and make an easy lunch addition.





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