This Roasted Veggies on Harissa Hummus with Crispy Lentils is so satisfying. Filling yet light, it will keep you going throughout the day. Perfect for a healthy lunch or dinner!
Jump to RecipeWhy You’ll Love This Recipe:
Looking for a bold, flavorful vegan meal that’s as beautiful as it is satisfying? This Roasted Veggie bowl checks all the boxes:
- High in plant-based protein
- Naturally Gluten-Free
- Packed with flavor from the spicy harissa and creamy hummus
- Meal prep friendly
- Ready in 30 minutes!
How to Make Roasted Veggies on Harissa Hummus with Crispy Lentils:
To make this high protein vegan meal, start by chopping and then roasting your favorite veggies. Do the same with either canned or cooked lentils. Lay these out on a bed of store-bought or homemade hummus and top with a simple Tahini Harissa drizzle.
Substitutions:
- Instead of Hummus: Blended and seasoned creamy tofu or your favorite plant-based yogurt.
- Instead of Crispy Lentils: Roasted Chickpeas, Vegan Bacon Bits, Crispy Onions
Storage Tips:
This recipe is perfect for meal prep because it stores so well. Make sure to store the items separately in the fridge in air-tight containers and assemble before eating. Stores for 3-4 days. For extra-crispy lentils, reheat in an air fryer or pan.
Are you looking for more Easy Lunch Recipes? Check some more out here
Final Thoughts:
This harissa hummus bowl with roasted veggies and crispy lentils is perfect for elevating your weekly meal prep. It can also impress guests with minimal effort. It’s bold, balanced, and bursting with texture and flavor. Let me know if you try it- tag us on Instagram with your colorful creations!
Roasted Veggies on Harissa Hummus with Crispy Lentils (Vegan & Gluten-Free)
Course: Lunch, Dinner, SidesDifficulty: Easy4
servings10
minutes20
minutesThis Roasted Veggies on Harissa Hummus with Crispy Lentils is so satisfying. Filling yet light, it will keep you going throughout the day. Perfect for a healthy lunch or dinner!
Ingredients
1 head of Broccoli – florets
1/2 head Cauliflower – florets
1 Red Onion – roughly chopped
2 tbsp Avocado Oil
1 cup Brown or Green Lentils – cooked
Salt and Pepper to Taste
Garnish with Cilantro, Parsley or Chives (optional)
- Harissa Dressing
1-2 tbsp Harissa Paste
2 tbsp Tahini
Juice of half a Lemon
1 tbsp Maple Syrup
Salt and Pepper to taste
1 Container of Hummus (227g)
Directions
- Preheat oven to 400F.
- On a baking sheet lined with parchment paper, evenly distribute veggies. Coat in oil, salt and pepper. Bake for 15-20 minutes until fork tender and slightly crispy on the edges.
- On a separate baking sheet lined with parchment paper, evenly distribute cooked lentils. Bake at 400 for approximately 8 minutes, checking regularly to avoid overcooking or burning.
- While the veggies and lentils are roasting, prepare the harissa dressing by whisking all the ingredients together. Set aside.
- On a large serving plate or individual plates, spread out a generous layer of hummus.
- Top with roasted veggies followed by crispy lentils. Finally, drizzle on the harissa dressing and any garnishes.
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