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EatingWell
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.

Ingredients
Directions
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
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
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