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    Home » Vegan Recipes

    Easy Roasted Veggies with Zesty Hummus Dressing

    Published Apr 11, 2017 · Updated Jun 25, 2018 · 5 Comments

    3.0K shares
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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE
    Easy roasted veggies

    Great as a side dish or on their own for lunch, these oil-free roasted veggies are tasty + flavorful + easy! Drizzling them with vegan hummus dressing totally takes them to another level of deliciousness.

    Easy Roasted Veggies with Zesty Hummus Dressing | Vegan | HCLF

    Easy Roasted Veggies with Zesty Hummus Dressing

    I've been meal prepping a lot lately in an attempt to stick with a clean plant-based diet. When I went vegan, I tended to go gaga over all of the incredible vegan junk food that exists out there and gained a few (okay, more than a few) pounds.

    Nope, veganism does not always equal weight loss. There is a TON of oil and sugar in store-bought, vegan junk food. Lesson learned! So now I'm on a path of clean eating and weight loss. And I'm feeling really good about it!

    Easy Roasted Veggies with Zesty Hummus Dressing | Vegan | HCLF

    The biggest thing that helps me stick to clean eating is meal prepping. I always have something on hand if I'm hungry, which deters me from seeking out the little junk food that still remains in my house or going out for food. It also just saves a ton of time, and time is insanely valuable to this work-at-home mom.

    On Sundays, my meal-prepping day, one of the things I like to make is this batch of roasted veggies and hummus dressing. Lots of healthy carbs to fill you up, and low fat if you seek out oil-free hummus. This is a great recipe if you are following a HCLF diet (high-carb, low-fat).

    Using hummus as a main ingredient for dressing is a great way to make creamy, but vegan, salad dressings. I love the combination of hummus and mustard for a zesty flavor!

    Another yummy dressing recipe to top these roasted veggies with is my Roasted Red Pepper dressing.

    Easy Roasted Veggies with Zesty Hummus Dressing | Vegan

    These roasted veggies are great for a filling, veggie-packed lunch, as a side dish, or as a snack to tide you over. Sometimes, I double this recipe to last me the week if I'm really craving it.

    Easy Roasted Veggies with Zesty Hummus Dressing | Vegan | HCLF

    Roasted Veggies with Zesty Hummus Dressing

    Karissa Besaw
    Nom, nom! These roasted veggies with hummus dressing are so tasty and healthy. Perfect for meal prepping!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Side Dish
    Cuisine Vegan

    Ingredients
      

    Roasted Veggies

    • 3-4 cups veggies* cut into bite-sized pieces
    • ⅛ cup veggie stock or water
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • salt to taste

    Hummus Dressing

    • ¼ cup plain hummus
    • 2 teaspoon dijon mustard or whatever mustard you have on hand
    • 1 large garlic clove or two small ones
    • 3 pitted dates**
    • 3 Tbs water
    • salt to taste

    Instructions
     

    Roasted Veggies

    • Pre-heat your oven to 425 degrees Fahrenheit. 
    • Mix the veggies with the remaining ingredients and spread out evenly on a baking sheet lined with parchment paper.
    • Bake for 10 minutes, covered with foil. Remove the foil and bake for an additional 10 minutes, or until the veggies are fork tender.

    Hummus Dressing

    • While the veggies are roasted, you can make your dressing! Simply blend all of the ingredients together in a blender. If you find the dressing is too watery, add more hummus. Too thick, add more water.
    • Drizzle the dressing over your veggies and devour! 
    • If you are meal prepping - store the veggies and the dressing separately in the fridge for up to 5 days.

    Notes

    *my favorite vegetables to use are broccoli, carrots, Brussels sprouts, and asparagus - but you can use whatever veggies you love!
    **if you don't have dates or the capability to blend them, you can use maple syrup to sweeten the dressing.
    Tried this recipe?Let us know how it was!

     

    More Vegan Recipes

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    about karissa

    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Michelle says

      January 10, 2021 at 10:20 pm

      5 stars
      EXCELLENT. I've already made this twice in two days! And it makes a very filling meal just by itself if you use extra dressing. 🙂

      Reply
    2. Roxy says

      September 10, 2018 at 2:39 am

      If you use the liquid in a can of chick peas to make your own hummus you can avoid oil rather than relying on store bought hummus. It is so easy to make and I’m sure a recipe could be found on the internet.

      Reply
    3. Leslie Jacobs says

      July 02, 2018 at 3:27 pm

      My husband and I both have high cholesterol and want to start on a vegan no fat no oil diet. The problem is that I am allergic to onion, garlic and green peas and cannot have any salt. He is pre-diabetic and shouldn’t have anything sweet. Any suggestions for making this diet tasty as well as healthy?

      Reply
    4. Matt Maguire says

      May 04, 2017 at 3:47 pm

      5 stars
      Nice!! Just made our first homemade hummus - we will have to use it for this recipe 🙂

      Love your page, keep up the good work!

      Reply
      • Karissa says

        May 09, 2017 at 2:34 pm

        Thanks so much!

        Reply

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