Lemon Roasted Vegetable Hummus Bowls
(serves 4)
Ingredients:
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
Directions:
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.