The one request I receive frequently is to keep the information and recipes SIMPLE, because at the end of the day eating well doesn’t work long-term when it’s overly complicated. That’s why I love this delicious (yet, you can make it in a pinch) meal in a bowl. It’s a weeknight life saver in my house, ideal for the end of long day. It’s comforting and nurturing and easy to make your own!
Roasted Veggie & Hummus Bowl
Serves 2
Ingredients:
1 – 2 T. olive oil
1 red onion, diced
2 medium carrots, diced
1 cup broccoli florets
1 medium sweet potato or cup of butternut squash, cubed
1 jalapeno or fresno chili, thinly sliced
½ red bell pepper, diced
½ cup kidney beans, cooked and drained
generous pinch sea salt
pinch garlic powder
pinch paprika
pinch cumin
½ lemon, squeezed
1 cup red quinoa, cooked according to directions
Couple handfuls mixed greens (spinach or arugula)
½ avocado
½ cup hummus (your choice, I use store bought bell pepper hummus)
2 tsp. hemp hearts, optional bowl garnish
Directions:
Preheat oven to 425 degrees. Line baking sheet with parchment paper.
Toss prepared vegetables ,chilis, and kidney beans in a medium-mixing bowl with olive oil and seasonings (I used garlic, paprika, cumin, and lots of sea salt). Finish with a squeeze of lemon, then lay out on the parchment lined baking sheet. Place in pre-heated oven and roast for 30 minutes, I turn over once at the 20 minute mark.
Remove roasted veggies from oven and taste for seasonings. Allow to cool slightly as you start building your bowls.
Build your bowls by adding a scoop of cooked quinoa, a handful of leafy greens, 3-4 slices of fresh avocado. Add generous scoops of roasted vegetables, dollop of hummus, and garnish wish a sprinkle of hemp hearts for extra vegan protein (optional).
* Don’t like one of the ingredients? Sub it out! This bowl goes great with cauliflower, brussels sprouts, asparagus, or any type of bean you prefer
* There will be leftover roasted veggies, perfect for lunch the next day
