Name: Lemon-Roasted Vegetable Hummus Bowls
Prep time: 15 min
Total time: 45 min
Ingredients: 1.5 cups cauliflower florets; 1.5 cups broccoli florets; 2 cloves garlic, thinly sliced; 1 tablespoon extra-virgin olive oil; 1 teaspoon dried oregano; 0.25 teaspoon salt; 0.75 cup diced red bell pepper (1-inch); 0.75 cup diced zucchini (1-inch); 2 teaspoons lemon zest; 2 cups cooked tricolor quinoa, cooled; 1 cup hummus (see Tip); 4 lemon wedges; 1 medium avocado

Lemon-Roasted Vegetable Hummus Bowls

3.3

(4)

4 Reviews

Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full through the afternoon. The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes). Feel free to use your favorite store-bought hummus to cut down on prep time, or make a batch of your own (see Tip). You can also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.

Carolyn Hodges, M.S., RDN

Updated on December 14, 2019

Prep Time:

15 mins

Additional Time:

30 mins

Total Time:

45 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Diabetes Appropriate Egg Free Gluten-Free Healthy Aging Healthy Immunity Heart Healthy High Blood Pressure High Fiber Low Sodium Low-Calorie Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

1 ½ cups cauliflower florets
1 ½ cups broccoli florets
2 cloves garlic, thinly sliced
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
¼ teaspoon salt
¾ cup diced red bell pepper (1-inch)
¾ cup diced zucchini (1-inch)
2 teaspoons lemon zest
2 cups cooked tricolor quinoa, cooled
1 cup hummus (see Tip)
4 lemon wedges
1 medium avocado

Directions

Preheat oven to 425 degrees F. Combine cauliflower, broccoli and garlic on a rimmed baking sheet. Drizzle with oil and sprinkle with oregano and salt; stir to coat. Roast for 10 minutes.
Add bell pepper and zucchini to the vegetables in the pan; stir to combine. Roast until the vegetables are crisp-tender and lightly browned, 10 to 15 minutes more. Sprinkle lemon zest over the vegetables; set aside to cool before assembling bowls.
Divide the roasted vegetables among 4 single-serving containers. Top each with 1/2 cup quinoa and 1/4 cup hummus and add a lemon wedge to each container. Seal the containers and refrigerate for up to 4 days. To serve, squeeze the lemon wedge over the bowl and top with one-fourth avocado, diced.

Tip

Make your own hummus with one of these recipes.

To make ahead

Refrigerate containers for up to 4 days. Top with lemon juice and avocado just before serving.

Associated Recipe

Lemon-Roasted Mixed Vegetables

Nutrition Facts (per serving)

360	Calories
19g	Fat
40g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 360
% Daily Value *
Total Carbohydrate 40g	14%
Dietary Fiber 12g	43%
Total Sugars 4g
Protein 12g	25%
Total Fat 19g	24%
Saturated Fat 3g	14%
Vitamin A 1822IU	36%
Vitamin C 91mg	101%
Folate 192mcg	48%
Sodium 415mg	18%
Calcium 81mg	6%
Iron 4mg	22%
Magnesium 140mg	33%
Potassium 882mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.