Basil Hummus Power Bowl

Looking for a plant-based lunch or dinner that's creamy, flavorful, and packed with protein? This roasted veggie bowl with basil hummus and a dreamy cashew sour cream drizzle is here to satisfy. It’s vibrant, comforting, and layered with flavor—from the roasted spices to the herby basil and rich, tangy toppings. Plus, it’s super customizable and meal-prep friendly!

Let’s get into it.

 

🌱 What You’ll Need

Serves:2 Prep time 20 min Bake time: 15-25 min Total time: 45 min

Ingredients:

For Roasted Veggies:

• 1 yellow or green zucchini, cut into cubes
• 1 or 2 large sweet potato, cut into cubes
• 1 head of broccoli, chopped into florets
• 2 tbsp avocado oil
• Salt, to taste
• Cayenne pepper, to taste
• ½ tsp all-purpose seasoning
• 2 sprigs of thyme (optional)

Optional Toppings:

• ½ cup fresh cherry tomatoes, chopped
• Sprinkle of fresh red onion

Basil Hummus (Makes ~2 1/2 cups)

• 2 cups cooked chickpeas (or one 19 oz can, drained)
• Juice of 1 lemon
• ¼ cup tahini
• 2 garlic cloves, minced
• Dash of cayenne pepper (to taste)
• ½ tsp salt (or more to taste)
• 1 tsp chickpea miso (optional but recommended)
• 1 – 1½ cups fresh basil (stems removed)
• ¼ cup water (more for desired consistency)

Cashew Sour Cream (Makes 1 1/2 cups)

• 1 cup cashews (soaked in hot water for 30 minutes)
• ½ cup water (or more for desired consistency)
• Juice of ½ a lemon
• 1 garlic clove, minced
• Salt & pepper, to taste

Directions

Step 1: Roast the Veggies

Preheat your oven to 415°F (215°C). Line a baking tray with parchment paper. Spread out your zucchini, sweet potato, and broccoli. Drizzle with avocado oil, then sprinkle salt, cayenne, all-purpose seasoning, and thyme. Toss to coat evenly. Roast for 15 minutes, stir, then roast another 5–10 minutes until the veggies are golden and tender.

Step 2: Make the Basil Hummus

While the veggies roast, combine all basil hummus ingredients in a high-speed blender or food processor. Blend until smooth and creamy. Add more water if needed for your desired texture.

Step 3: Blend the Cashew Sour Cream

Drain the soaked cashews, then blend them with lemon juice, garlic, salt, pepper, and water. Adjust the consistency with more water if you like it thinner.

Time to Plate

1. Spread a thick layer of basil hummus in a circular shape on a plate or bowl.
2. Pile on the roasted veggies.
3. Add fresh chopped cherry tomatoes and red onion for crunch and freshness.
4. Drizzle generously with your homemade cashew sour cream.

Why You'll Love This Recipe

• Creamy & comforting – thanks to the hummus and cashew cream
• Protein-rich – with chickpeas and cashews as your plant-based powerhouses
• Meal-prep friendly – great for lunches or easy dinners
• Flavor bomb – with fresh basil, garlic, and roasted spices

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Give it a try and tag me if you make it—I’d love to see your creations! 🌿
Let me know in the comments how it turned out, and if you’re into these types of meals, hit that subscribe or follow button for more delicious, healthy eats.