Description
A delicious and nutritious Roasted Veggie and Hummus Bowl, perfect for a healthy meal.
Ingredients
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, diced (any color)
- 1 medium zucchini, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 cup hummus (store-bought or homemade)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the broccoli, cherry tomatoes, bell peppers, and zucchini.
- Drizzle the olive oil over the vegetables and sprinkle with garlic powder, paprika, salt, and pepper. Toss until the veggies are evenly coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly caramelized, stirring halfway through.
- While the vegetables are roasting, prepare the quinoa according to package instructions.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top each with a generous scoop of hummus and the roasted vegetables.
- Garnish with fresh parsley before serving.
Notes
- For added protein, consider topping the bowl with grilled chicken, chickpeas, or feta cheese.
- Experiment with different vegetables such as sweet potatoes, asparagus, or cauliflower based on your preferences or seasonal availability.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg