Lemon Roasted Vegetable Hummus Bowls
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
- 1 ½ cups cauliflower florets
- 1 ½ cups broccoli florets
- 2 cloves garlic, thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¾ cup diced red bell pepper (1-inch)
- ¾ cup diced zucchini (1-inch)
- 2 teaspoons lemon zest
- 2 cups cooked tricolor quinoa, cooled
- 1 cup hummus (see tip)
- 4 lemon wedges
- 1 medium avocado