What if a single day-starting bowl could combine comfort, color, and plant-powered nutrition? Studies reveal that meals blending complex carbs, fiber, healthy fats, and plant-based protein support steady energy and fullness—a game changer for busy mornings or mid-day refueling. Our Roasted Potato & Veggie Bowl with Hummus-Stuffed Avocado delivers just that—a rainbow of nutrients in every bite, challenging those bland bowl stereotypes. In 40 minutes or less, you’ll serve up hearty roasted potatoes, flavorful veggies, and creamy hummus-stuffed avocado—all customizable and irresistibly fresh.
Ingredients
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2 medium potatoes, cut into wedges
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1 tablespoon olive oil
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1 teaspoon paprika or favorite seasoning blend
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Salt & pepper, to taste
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1 cup broccoli florets (lightly steamed/blanched)
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1 cup cherry tomatoes, halved
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½ cup mushrooms, sliced
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1 ripe avocado, halved and pitted
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2 tablespoons hummus (store-bought or homemade)
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A handful of shredded lettuce or mixed greens
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Optional: fresh basil for garnish
Step-by-Step Preparation
Step 1: Roast the Potatoes
Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, paprika, salt, and pepper. Spread on a lined tray and roast 25–30 minutes, flipping halfway until golden and crispy.
Step 2: Sauté the Mushrooms
Heat a drizzle of olive oil in a small pan over medium heat. Add sliced mushrooms with a pinch of salt. Cook 5–6 minutes until richly browned and flavorful.
Step 3: Assemble the Bowl
Arrange shredded lettuce or mixed greens as the base. Layer in roasted potatoes, steamed broccoli, cherry tomatoes, and sautéed mushrooms. Place avocado halves on top and fill each with 2 tablespoons of hummus. Garnish with fresh basil, if desired.
Variations
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Spice it up: Add a drizzle of harissa or garlic chili paste.
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Cheesy twist: Crumble feta or goat cheese on top.
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Protein boost: Add chickpeas, black beans, or cubed tofu.
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Grain base: Swap greens for quinoa or brown rice to bulk it up.
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Sauce idea: Drizzle tahini-lemon or herbed yogurt on top.
COOKING Note
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Line your baking tray with parchment to ease cleanup.
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Lightly blanch broccoli to brighten color and tenderize.
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Sauté mushrooms just before serving to keep them juicy and aromatic.
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Use creamy, ripe avocado so it holds hummus nicely.
Serving Suggestions
Serve in a wide bowl for an Instagram-worthy presentation.
Pack in a Mason jar layered for a convenient lunch.
Pair with warm pita or whole-grain sourdough slices.
Add pickled onions, olives, or microgreens for extra flair.
Offer variations in a brunch spread—letting guests customize toppings.
Storing Tips for the Recipe
Potatoes: Store cooled, roasted wedges in an airtight container in the fridge for up to 3 days.
Broccoli & tomatoes: Refrigerate separately in airtight containers—consume within 2–3 days.
Sautéed mushrooms: Best eaten within 2 days; reheat gently.
Avocado: Fill with hummus right before serving to prevent browning.
To meal-prep: Roast and sauté ahead, refrigerate separately, then assemble fresh.
Timing
Prep Time
10 minutes (cutting wedges, prepping veggies)
Cooking Time
30 minutes (roasting + sautéing)
Total Time
40 minutes – a wholesome bowl ready in under an hour
Yield
1 large bowl (perfect for a hearty meal)
Nutritional Information (Per Serving)
Delivers a nutritious powerhouse packed with fiber, healthy fats, and plant-derived protein.
Calories
Approximately 500 kcal per bowl — a balance of energy without excess
Protein
About 10 grams, from veggies, potatoes, and hummus
Sodium
Around 350 mg, depending on added salt and hummus content
Data based on USDA sources and standard nutrition tables
Healthier Alternatives for the Recipe
Low-fat twist: Use a light cooking spray instead of olive oil.
Boost protein: Add cooked lentils or grilled chickpeas.
Low-carb swap: Replace potato with roasted cauliflower.
Vegan & gluten-free: Naturally so—with gluten-free hummus.
Lower sodium: Use low-sodium seasoning and homemade hummus.
Common Mistakes to Avoid
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Crowded baking trays → prevents crisp edges—spread wedges evenly.
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Overcooking broccoli or mushrooms → leads to soggy textures—steam and sauté perfectly.
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Using underripe avocado → won’t hold hummus—use creamy, ripe fruit.
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Assembling too early → soggy greens—pack components separately if prepping ahead.
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Oversalting → recheck salt levels until after hummus and seasoning additions.
Conclusion
The Roasted Potato & Veggie Bowl with Hummus-Stuffed Avocado is a vibrant, satisfying plant-based meal that’s as beautiful to look at as it is nourishing. It’s customizable, quick to prep, and perfect for any time you want flavorful, wholesome comfort. Give it a try, share your creative twists in the comments, and let’s bring more colorful bowl meals to the table!
Frequently Asked Questions (FAQs)
Q: Can I use sweet potatoes instead of regular potatoes?
A: Absolutely! Sweet potatoes add extra sweetness and nutrients—just roast similarly until tender.
Q: How do I reheat leftovers without soggy veggies?
A: Reheat potatoes in a toaster oven or skillet for crispiness. Add fresh greens and leftover components afterward.
Q: Is this recipe gluten-free?
A: Yes—everything here is naturally gluten-free. Just double-check the hummus label to be sure.
Q: Can I prep this for meal prep?
A: Yes—roast potatoes and sauté mushrooms ahead. Portion components separately, then assemble before eating.
Q: What if I don’t like mushrooms?
A: No problem! Substitute with bell peppers, zucchini, or roasted carrots to your taste.
Roasted Potato & Veggie Bowl with Hummus-Stuffed Avocado
- Total Time: 40 minutes
- Yield: 1 large bowl 1x
Description
A warm, hearty veggie bowl featuring crispy roasted potatoes, vibrant broccoli and tomatoes, sautéed mushrooms, and a hummus-stuffed avocado—perfect for a plant-forward meal.
Ingredients
2 medium potatoes, cut into wedges
1 tbsp olive oil
1 tsp paprika or your favorite seasoning blend
Salt & pepper to taste
1 cup broccoli florets (lightly steamed or blanched)
1 cup cherry tomatoes, halved
½ cup mushrooms, sliced
1 ripe avocado, halved and pitted
2 tbsp hummus (store-bought or homemade)
A handful of shredded lettuce or mixed greens
Optional: fresh basil for garnish
Instructions
1. Preheat oven to 425°F (220°C). Toss potato wedges with olive oil, paprika, salt, and pepper. Arrange on parchment-lined baking sheet and roast 25–30 minutes, flipping halfway, until golden and crispy.
2. In a small pan over medium heat, sauté mushrooms with a drizzle of olive oil and pinch of salt for 5–6 minutes, until browned.
3. On a plate or bowl, layer shredded lettuce or mixed greens. Add roasted potatoes, broccoli florets, cherry tomato halves, and sautéed mushrooms. Place avocado halves on top and fill each with 2 tbsp hummus. Garnish with fresh basil if desired.
Notes
Use parchment paper for easy cleanup.
Lightly steam or blanch broccoli to retain bright color and nutrients.
Sauté mushrooms just before serving to preserve texture.
Choose creamy, ripe avocado for smoother stuffing with hummus.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Veggie Bowl, Plant-Based
- Method: Roasting, Sautéing
- Cuisine: Healthy, International
Nutrition
- Serving Size: 1 large bowl
- Calories: 500
- Sugar: 7g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: roasted potato veggie bowl, hummus stuffed avocado, plant-based bowl