Lemon-Roasted Vegetable Hummus Bowls

Time: 40 minutes | Yield: 4 servings

Ingredients

1 1/2 cups cauliflower florets

1 1/2 cups broccoli florets

1 teaspoon minced garlic

1 tablespoon extra-virgin olive oil

1 teaspoon dried oregano

1/4 teaspoon salt

3/4 cup diced bell pepper (1-inch pieces)

3/4 cup diced zucchini (1-inch pieces)

2/3 cup tricolor quinoa, uncooked

1 cup hummus

4 lemon wedges

1 medium avocado, diced.

Directions

1. Cook quinoa according to package directions. Quinoa should yield 2 cups cooked.

2. Meanwhile, preheat oven to 425 degrees F. Combine cauliflower, broccoli, and garlic on a baking sheet. Drizzle with oil and sprinkle with oregano and salt. Stir to coat, then roast for 10 minutes.

3. Add bell pepper and zucchini to the baking sheet and stir to combine. Roast until vegetables are crisp-tender and lightly browed, about 10 to 15 minutes.

4. Divide the roasted vegetables among 4 containers and top each with 1/2 cup of quinoa, 1/4 cup of hummus, a lemon wedge, and 1/4 of the avocado.

Tip: To prevent the avocado from browning, coat with lemon juice.

Storage: Store leftovers in airtight containers in the fridge for up to four days.

Photo & Recipe Credit: EatingWell.com