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Lemon Roasted Vegetable Hummus Bowls

(serves 4)


1 ½ cups cauliflower

1 ½ cups broccoli

2 cloves garlic, thinly sliced

1 tbsp olive oil

1 tsp dried oregano

¼ tsp salt

¾ cup red bell pepper, diced

¾ cup zucchini, diced

2 tsp lemon zest

2 cups cooked quinoa, cooled

1 cup hummus

1 medium avocado


1. 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.

2. 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.

3. 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.

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