Lemon-Roasted Vegetable Hummus Bowls

Must Try

Air-Fryer Sweet Potato Chips

Thinly sliced sweet potatoes fry to a crispy crunch in the air fryer. These homemade chips also use much less oil, which cuts down...

Sweet Potato-Black Bean Burgers

These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft,...

Munch & Crunch Cereal Snack

Mini pretzels, puffed corn cereal, and salty soy nuts provide taste and crunch in each handful of this 5-minute snack mix. The most difficult...

Protest Kitchen

Fight Injustice, Save the Planet, and Fuel Your Resistance One Meal at a Time BUY IT NOW FROM AMAZON.COM By Carol J. Adams and Virginia Messina Protest...

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

 

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest Recipes

Moroccan Spice Blend

This Moroccan spice blend is often used to season chicken in Moroccan cuisine. It also works well with beef or salmon. Ingredients Ingredient Checklist ...

Air-Fryer Sweet Potato Chips

Thinly sliced sweet potatoes fry to a crispy crunch in the air fryer. These homemade chips also use much less oil, which cuts down...

Sweet Potato-Black Bean Burgers

These vegan sweet potato-black bean burgers spiced with curry powder are easy to make. Blending the mixture with your hands gives you a soft,...

Munch & Crunch Cereal Snack

Mini pretzels, puffed corn cereal, and salty soy nuts provide taste and crunch in each handful of this 5-minute snack mix. The most difficult...

Protest Kitchen

Fight Injustice, Save the Planet, and Fuel Your Resistance One Meal at a Time BUY IT NOW FROM AMAZON.COM By Carol J. Adams and Virginia Messina Protest...

More Recipes Like This

%d bloggers like this: