Lemon-Roasted Vegetable Hummus Bowls

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Lemon-Roasted Vegetable Hummus Bowls
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.
active:
15 mins
total:
45 mins
Servings:
4
Lemon-Roasted Vegetable Hummus Bowls

Ingredients

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.

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  • 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.

Tips

Tip: Make your own hummus with one of these recipes.

Tips

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

Nutrition Facts

Serving Size:
1 container
Per Serving:
360 calories; protein 12.3g; carbohydrates 39.5g; dietary fiber 12.1g; sugars 4g; fat 19g; saturated fat 2.8g; vitamin a iu 1821.6IU; vitamin c 90.8mg; folate 192.4mcg; calcium 80.9mg; iron 3.9mg; magnesium 139.6mg; potassium 882.2mg; sodium 414.8mg; thiamin 0.3mg.
Exchanges:

3 fat, 2 starch, 1 1/2 vegetable, 1/2 lean protein
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 08/08/2022
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