Roasted Potato & Veggie Bowl with Hummus-Stuffed Avocado
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 large bowl 1x
- Category: Veggie Bowl, Plant-Based
- Method: Roasting, Sautéing
- Cuisine: Healthy, International
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.
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