Recipes
Lemon Roasted Vegetable Hummus Bowls
- Lunch
Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full throughout the afternoon. The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipe). 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
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1 ½ cups cauliflower florets
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1 ½ cups broccoli florets
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2 cloves garlic, thinly sliced
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1 tablespoon extra-virgin olive oil
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1 teaspoon dried oregano
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¼ teaspoon salt
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¾ cup diced red bell pepper (1-inch)
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¾ cup diced zucchini (1-inch)
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2 teaspoons lemon zest
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2 cups cooked tricolor quinoa, cooled
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1 cup hummus
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4 lemon wedges
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1 medium avocado
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