Middle Eastern · main

Roasted Vegetable and Hummus Grain Bowl

Name: Roasted Vegetable and Hummus Grain Bowl
Prep time: 42 min
Total time: 42 min
Cuisine: Middle Eastern
Ingredients: quinoa — 237 g; chickpeas — 425 g; zucchini — 100 g; red bell pepper — 100 g; red onion — 110 g; olive oil — 41 g; cumin — 5 g; coriander — 1 g; salt — 5 g; prepared mustard — 237 g; lemon juice — 30 g; parsley — 15 g; feta cheese crumbles — 28 g; pine nuts — 30 g

Roasted Vegetable and Hummus Grain Bowl reads citrus 5.1, sourness 4.8 and salinity 4.8 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 42 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.5 / 10
Sweet & Fruity — 4.5 / 10
Sour & Bright — 6.5 / 10
Bitter & Earthy — 2.8 / 10
Rich & Fat — 5.5 / 10
Aromatic & Spice — 3.0 / 10

The measured notes (of 18)

Citrus 5.1 · Sourness 4.8 · Salinity 4.8 · Nutty 4.3 · Sweetness 4.0 · Richness 4.0 · Umami 3.9 · Funk & Ferment 3.0 · Herbaceous 2.7 · Earthy 2.6 · Fruity 1.9 · Allium 1.8 · Warm Spice 1.6 · Bitterness 1.4 · Floral 1.2

What's in it (14)

quinoa — 237 g
chickpeas — 425 g
zucchini — 100 g
red bell pepper — 100 g
red onion — 110 g
olive oil — 41 g
cumin — 5 g
coriander — 1 g
salt — 5 g
prepared mustard — 237 g
lemon juice — 30 g
parsley — 15 g
feta cheese crumbles — 28 g
pine nuts — 30 g

Time & effort: about 42 min · effort: involved

Nutrition (per 100 g, engine-estimated): 260.2 kcal, 11.7 g protein, 5.7 g fat, 40.9 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Preheat the oven to 425°F. In a small saucepan, bring the quinoa, 1 3/4 cups water, and 1/4 teaspoon of the salt to a boil; cover, reduce heat to low, and simmer until the water is absorbed and the quinoa is tender, 15 to 18 minutes. Remove from heat and let stand, covered, 5 minutes, then fluff with a fork.
While the quinoa cooks, on a large rimmed baking sheet, toss the chickpeas, zucchini, bell pepper, and red onion with 2 tablespoons of the olive oil, the cumin, the coriander, and 3/4 teaspoon of the salt.
Roast until the vegetables are tender and lightly charred at the edges and the chickpeas are golden, 22 to 25 minutes, stirring once halfway through.
While the vegetables roast, toast the pine nuts in a small dry skillet over medium heat, stirring often, until golden and fragrant, 2 to 3 minutes; transfer to a plate to cool.
Whisk the hummus with the lemon juice and 2 tablespoons water in a small bowl until smooth and pourable.
Divide the quinoa among 4 bowls and swoosh the hummus over top.
Top with the roasted vegetables and chickpeas, then scatter with the parsley, feta, and toasted pine nuts.
Drizzle with the remaining 1 tablespoon olive oil, season with more salt to taste, and serve warm.

Dishes with a similar flavor shape

Roasted Green Beans With Greek Dressing — Greek
Hummus Bowls with Crispy Chickpeas and Veggies — Middle Eastern
Fatayer Sabanekh (Spinach and Sumac Triangles) — Palestinian
Brown Butter Sage Pasta with Roasted Butternut Squash — Italian
Butternut Squash Ravioli with Brown Butter and Sage — Italian

Keep reading: what citrus, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.